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Savory Breakfast Pudding Recipe

Savory Breakfast Pudding

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (63)

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Average Rating:

Total Reviews: 63

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  • on March 31, 2013

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    This dish is begging for modifications based on your own tastes. You can practically do no wrong. Add mushrooms, asparagus, broccoli; omit the meat if desired (I like it with soy sausage too, fool around with the cheeses (as long as you use semi-soft cheese, you can't screw it up. MY ONLY DISLIKE: I don't think the topping is necessary. The dish is similar to a quiche, and the topping makes it seem like mac & cheese. It's a tasty topping, but feels out of place to me, and it browns up nicely without it. My fiance disagrees and likes the topping, but I leave it off. This dish is also nice in ramekins or oversized muffin pans, for individual servings. It holds together like a quiche would.

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  • on December 13, 2012

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    My family loves this dish. We make it on Christmas Eve and bake it on Christmas day. After we are finished opening our gifts, we sit down and enjoy the fruits of our labor, "this fantastic meal" You will not be disappointed.

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  • on August 05, 2012

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    This recipe wasn't bad at all but isn't a favorite. It may just come down to personal preference on my end as I tend to like sweet for breakfast as opposed to savory. I also noticed that this tasted very much like Emeril's cornbread stuffing with andouille. Not sure if this is so much a breakfast dish as it is a dinner dish. It would be wonderful on a cold night in winter!

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  • on February 16, 2012

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    When I saw this on 'Essence' I knew it was a must make. I've been making and serving it every time I could since then. I even make it for friends who ask for it for their 'brunches'.

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  • on February 01, 2012

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    I am just learning how to cook. And I must say this was a HIT!! My boyfriend raved about this dish. He even took it home with him...Thank you so much Emeril. I made a few adjustments. I used the 4 mexican cheeses as a subsitute. Also I used shred parmesan cheese. Thanks again.

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  • on December 24, 2011

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    This recipe is great. I made it for a holiday brunch. The recipe was very easy to follow and I adapted it for my needs with no problems. I used two muffin tins so it yielded 24 individual portions. I was a little worried about cooking time, but it baked for 25 minutes at 350 degrees and then 10 minutes with the topping at 375. Turned out perfectly, all ages like them from our one year old all the way up. We added cayenne pepper to ours individually as not everyone likes things as spicy as we do.

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  • on December 16, 2011

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    The most amazing, delicate, tastiest EVER! Has replaced every egg bake in my recipe book, is now a family tradition. I add fresh chopped rosemary & watch all year for the fontina, which is not optional or substitute-able in my opinion. Worth the fuss to do it exactly right! Every step creates this perfection. Thank you Emeril!

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  • on October 07, 2011

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    This is such a great recipe. All of the raves are true. We have this only once or twice a year and it is unforgettably delicious.

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  • on April 25, 2011

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    Best breakfast casserole yet! I made this for Easter brunch, and it was amazing. Used Fontina cheese and Bob Evans hot sausage. Loved the crunchy topping. We have a family of great cooks, and this really passed the test for special.

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  • on January 16, 2011

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    Its all true...I made it Christmas morning and everyone loved it. It was a bit of work to prepare so I said , "if everyone doesn't love it I won't bother again." But they did! Used cheddar instead of gouda and bacon instead of ham.

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