By Dancer^ on March 19, 2002
Photo by Derf
Photo by Derf
Serving Size: 1 (107 g)
Servings Per Recipe: 4
"I used this recipe for a Welcome Spring festival potluck. It was a BIG hit! The only suggestion I have to offer is how to tell when it's done...the eggs will rise and there won't be any liquid egg mixture left on the bottom of the casserole dish. When cooking a large serving add the cheese in the last 15-20 minutes of baking time. Thank you so much for sharing this wonderful egg dish. I'm sure it's going to be a favorite in my home for a long time."
"This is a great recipe. I have used one like this before. I work in a classroom that teaches life skills to students. It is so easy to make. I have also made it with cooked ground sauage or bacon. I have also added vegetables like peppers and broccoli and it turned out great. The only suggestion is that if you are adding extra ingredients add two or three extra eggs."
"I used parmessan instead of cheddar and added mushrooms. It was still delicious!"
"Very easy and tastey brunch casserole. Made it for Father's day brunch, it went over as delicious! The photos don't do it justice, by the time I got the photos it had dropped quite a lot, actually when it came out of the oven it was up to the top of the casserole and got oooh and awahs, looked incredible. Mine took 35 minutes to cook, I think because of the depth of the casserole. forgot to mention I used ordinary 2% milk. Thanks for posting I will be making this one again."
"This was an extremely easy dish to make and turned out great. Would recommend to any one!!"