Food Network
Home> Recipes> Baking>
Breakfast Bake Recipe

Breakfast Bake

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 13

Showing 1-10 of 13

Sort by:

Newest

  • on May 22, 2013

    Flag

    YUM! Used half/half instead of the milk/cream mix, only had 5 oz grueyre so added 3 oz of swiss. I used a mild sausage because we had some little kids eating with us. This was a huge hit! (I made it the night before and let it soak, took it out like stated in the recipie which worked great We only had a little left over after 6 ate it, but it warmed up great! I also used a 9x13, filled it with bread (i had a little left over and added an extra egg.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 03, 2013

    Flag

    This was great! Tried it out on Girls Weekend, and it was a hit. Can't wait to try out on the fam...
    Used leeks instead of onion, with a couple pinches of Herbs de Provence...yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 12, 2012

    Flag

    This dish tasted ok, but I think the bread/liquid ratio was off- seemed dry in some places. I used bacon instead of sausage and didn't add salt. It still was a little salty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 25, 2012

    Flag

    The flavor was great but realize this recipe makes more than 6 servings; remember it's made in a 4 qt dish! 3 c. is a lot of liquid so I used 8 eggs. Most casseroles like this are made in a 13X9 pan but this one has too much bread to fit so I used a lasagna pan and baked 45 minutes. Next time I'd just use enough bread to fill a 13X9 pan (but leave the amount of meat, vegies and cheese the same.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 07, 2012

    Flag

    Really enjoyed this. Subbed regular breakfast sausage for that called for; also tweaked the cheese mixture (primarily ordinary Swiss a bit. Added just a pinch of Herbes de Provence at the suggestion of another reviewer. One other step I took: The bread I was able to get my hands on was a bit less "crusty" that I would have liked, so I cut up the loaf and toasted it in the oven for about 10 minutes (350 so it would be sure to soak everything in more efficiently. Oh, and I skipped the chives (just didn't have them. It was a BIG hit at a recent family get together. Thanks!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 23, 2012

    Flag

    Replaced Italian turkey sausage ham and Butterball turkey breakfast sausage links. Added parmesan and smoked gouda to cheeses, and mozzarella to cheese topping. Added Herbes de Provence to spices. Our new Christmas morning breakfast.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 28, 2012

    Flag

    Made this for dinner the other night and it was great! Tastes great reheated too! Thanks Jamie! Love your show!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 13, 2012

    Flag

    I would like to know the brand of food processor you use I am looking in to buying one soon?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 12, 2012

    Flag

    I used a hard loaf of french bread that I didn't think was edible,used pork sausage, evaporated milk, instead of cream, and made it the night before. The next morning , I put it in the oven, cold, and went back to sleep. I woke up an hour later to a great tasting casserole. Everyone loved it, and can't wait until I make it again. The bread had softened and had enough crunch that I like.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 10, 2012

    Flag

    Fabulous flavors and tender, moist eggs!! I can't eat bread so I modified as follows. Left out bread, reduced milk to 1 cup (plus used 1 cup cream as recipe indicated, used turkey Italian sausage, and cheddar cheese. I did not refrigerate since I didn't need bread soaking time. I baked at 350 degrees for 1/2 hour. It was perfect! My husband loved it! This is a keeper!! ***5:44 a.m. next morning. I just microwaved a sizable leftover serving for 1 min for breakfast. - - Wonderful! The flavors melted together even better than last night. Probably why Jaime Deen told us to let it soak up the flavors before baking the dish. Thank you Jaime Deen for a wonderful recipe!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.