By rickv on October 29, 2002
"An easy make-ahead for a family or overnight guests. Great for a breakfast or brunch"
Serving Size: 1 (296 g)
Servings Per Recipe: 6
"Wonderful. Easy to put together and forget it ... Woke up in the morning and it was ready to go and so was I ... thanks"
"Mine did not turn out well. The whole bottom and sides were burnt to a crisp. I had the setting on low, as well."
"I made this and it didn't turn out well. The bottom was way over cooked and I cooked it on low and only for 8 hours. This may work if you only cook it for 4 hours. Maybe my slow cooker is different but I now have to throw it all out. So beware!!"
"I've made a recipe similar to this in the past, but the fact that this was done in the crockpot is what drew me to try this variation this time - being in Central Texas where we've consistently been above 100+ degrees for awhile now means I don't want to heat up my kitchen even more by having the oven going. I didn't use quite as much bread (and therefore decreased my eggs and milk proportionately). It was easy to throw together and the results were what I expected. I definitely agree that it would be a good, no hassle make-ahead breakfast for company or special occasions. Thanks for posting!"
"This was delicious! My crockpot has a nice black ceramic insert which you can take out to serve, so it wasn't as unattractive a dish as I had feared it might be! I used cheddar, and chicken sausages (chili and coriander flavoured) chopped up. Instead of regular onion I used 4-5 chopped spring onions. I spread dijon mustard on half the slices of (white) bread - I'm sure it ended up being more than two teaspoonsful, but I'm sure it'd be great with more or less mustard, too. Great recipe - thanks for posting!"
"Recipe tastes great, but is not aesthetically pleasing. (Ugly food that my little ones wont touch no matter how yummy)."