We really liked this. Very simple, very easy to make ahead and we liked the toasted bread. I made sure to stir once I took it our of the refrigerator in the morning but it was a hit with us and my in-laws. It does not make a ton so you may want to double for a crowd.
Make-Ahead Breakfast Casserole
malorey279 Posted: 11/23/09
MonicaDc Posted: 01/02/09
I made this Christmas eve for Chirstmas breakfast and it was a hit. I decided to use challah bread instead of the ciabatta bread. The soft texture and sweet taste of the bread was perfect with this recipe. My family does not like to eat "light" and no one could tell it was missing any calories. Definitely will make again!
foodieforpeace Posted: 12/25/10
Made this recipe for holiday brunch with a fruit salad as my husband had to work 1-9 PM and could not eat a big meal. Made a few substitutions: swapped out 6 oz. Canadian bacon for sausage (could not find), increased green onion, added sauteed red pepper and mushrooms. Tasty, yes. But a little bland for our taste. Will try adding a pinch of cayenne. Took longer to bake (1 1/4 hours).
BosBruin5 Posted: 12/30/08
Very good and very easy. Made this for Christmas morning brunch and everyone loved it. It didn't last long! I didn't alter anything and served with fruit salad on the side.
LindsayD Posted: 11/08/09
Wow....what a croud pleaser. Be prepared to make more as everyone will eat double the amount. It was completely delicious!!
mmpauer Posted: 02/03/12
Simple, fast and can't tell it's low fat. We had a taste test with this recipe in my office today. I have been making this recipe for years and claimed you can't tell it's low fat. Which sparked a challenge. So I made the version as noted here and I made a version that takes all the low fat low calorie ingredients and replaces with the regular calorie versions. Not one person guessed which one was which and everyone said to make it low fat. The only changes I make is to use the full 16 oz carton of egg substitute, it would be very dry without doing that and I use 1% milk instead of fat free. As another reviewer noted, I also stir/turn it once I take it out of the refigerator in the morning.
TennD13 Posted: 02/26/12
Really good for brunch with my friends. I made some modifications-used a bit more than 8oz of ciabatta bread for my crowd (maybe 10 oz?), used an entire 16oz carton egg substitute (which was perfect), sauteed some leeks, red peppers and cremini mushrooms and added these (maybe 1.5 cups total), along with some thyme, basil and oregano.Used only 10 oz of sausage which was plenty. Added a bit of monterey jack cheese with jalapenos since I had it around. Oh, did put a bit of salt and pepper in the morning of baking before it went in the oven. Forgot to add parsley and did not notice. This is not very eggy, more of a breakfast bread pudding. Everyone liked it (as did all the kiddos), so will definitely make again.
pimmsy Posted: 11/05/12
Easy and fast. 6 guests raved and ate it all. The recipe is delicious as is, and can be taken down any flavor road with spices. Curried would be amazing. Use double the egg substitute for more of a casserole than bread pudding feel.
Sara550 Posted: 12/22/12
Fabulous! Husband says it's the best he's ever had. We make it every year for Christmas morning. Crunchy bread, and not as heavy as most breakfast casseroles.
Ashcooks Posted: 01/02/13Orlando, FL
Made this for a New Years Day brunch and it was fantastic. I used precooked turkey crumbles and added cayenne pepper. I did follow another reviewers suggestion and added more egg. It was great being able to put it together the night before and pop it in the oven the next day. Will definitely make this again.
Dougboy Posted: 07/26/13
This was very tasty. I couldn't find Ciabatta bread at my market so i just got regular italian bread and it worked well. I definitely recommended thoroughly toasting it so you get some crunch. I also chose spicy turkey sausage which gave it some zip which I really liked.