Breakfast Casserole

From: Chef CPJ

On Aug 23, 2009

This was easy and delicious - made it on a Friday night and cooked it the following morning for a late weekend breakfast. I used about half the recommended "dose" of dry mustard and it was just enough to hint but not overpower. I also was afraid the bacon and sausage would be too much "meat," but it was a great blend of flavors and not one thing overpowered the other. It's a keeper!

From: Dienia B.

On Apr 24, 2009

darlene made this for easter breakfast april 15 2001 used ham can use bell peppers

From: Lorri Nichols

On Jun 15, 2003

This is soooo good! We've made it twice, the first time, exactly as mentioned above, although we used spicey sausage. It was even better the second time, I added 1/2 cup chunky salsa, and only 2 1/2 cups milk. I think you could even fancy it up a bit by adding swiss cheese & instead of bacon & sausage, just add sauted canadian bacon, I would also and onion. I think I will try this version next saturday. Thanks for a recipe that is a keeper.

From: CountryLady

On Jan 4, 2004

A nice change from plain old bacon & eggs on a Sunday morning - just add a tall glass of cold juice! I don't like breakfast sausages so I used additional bacon which I broiled, then blotted with a paper towel. I used 1% milk & low fat cheddar to reduce colesterol. I halved the recipe & it cooked in 40 minutes. Thanx RecipeNut!