This was good but I used sage sausage since I had no hot. My question during prep and baking was foes it get covered. I covered during refrig time and uncovered during baking. Beautiful crust formed.
This recipe is okay, but there is way, way, way to much cheese and salsa. I already cut each in half and next time I would cut each down to just one cup. Easy breakfast for dinner casserole once I make the changes. Made for Zaar Chef Alphabet Soup.
As tasty as it was, I gotta admit that I did some major juggling on this recipe, more or less cutting it in half! Used 1/2 pound of Italian mild sausage, 3 slices of whole wheat bread, 3 eggs, 2 cups of mild cheddar & 2 cups of Pace medium salsa ~ Then baked it all in an 8"x8" baking dish for just about 35 minutes! Done up that way, I felt there was plenty of cheese & salsa! Because of changes I made, it rates 3 stars, but it was VERY TASTY, so . . . [Made & reviewed for one of my adopted chefs in this Spring's PAC]
I'm not sure about the amounts of cheese and salsa. 6 cups of each seems like an awful lot. 6 cups of cheese would be 3 of the bags and 6 cups of salsa would be 6 8oz jars.