This is a great brunch and if organised you do all the work the night before then just heat, top and serve for a perfect relaxing weekend breakfast.
Delicious! I used half pepperjack and half monterey jack. And you definitely need more than 4oz of sausage... other than that, perfection! I gave out the recipe all morning - 29 Mar 2006 (Review from Allrecipes USA and Canada)
Fantastic! Not sure what makes it Bayou-like - it might need crawfish for that. I did make some changes, using: - 1 lb turkey italian sausage - About 13 oz of a fresh baguette that I "butterflied" and put in the oven at low heat for a while until somewhat dry. - 1/2 lb Sargento shredded Mexican cheese blend - 2 c whole milk - 16 eggs - White pepper - Maybe 1 T + 1 t Dijon mustard - About 1/2 c white wine - About 3/4 - 1 c sour cream in the egg mix and dolloped the rest of the 16 oz container on top after cooking - About 1/4 t cinnamon - Sprinkled the green onions on top instead of baking in the eggs - Sprinkled Cajun seasoning on top just before serving Took it to work and cooked it in an electric skillet @ about 210 for an hour, removing condensation on lid once. Put Slap Ya Mama seasoning and Sriracha chili sauce on the table. It received RAVE reviews! - 08 Apr 2008 (Review from Allrecipes USA and Canada)
Great dish, went like hot cakes for the office Friday brunch. I use l lb. of Jimmy Dean Italian Sauage and used ground red pepper instead of the flakes. As my husband would say "This is company quality". - 30 Dec 2005 (Review from Allrecipes USA and Canada)