Posted: 12/27/2010 12:36:08 PM
First time making it. My husband and I really liked it. The kids thought it was a little to "bready". I think next time I might cut the biscuits in half and line the pan with as many as needed and bake the remaining ones.
Posted: 12/26/2010 7:55:01 PM
I made this for Christmas morning and the family loved it! I didn't think it was too much bread as other reviewers have stated, but that's my family and our personal preference. Since I had not made it before, I did not alter the recipe but next time I will probably add a dash of hot sauce. This is a great recipe for breakfast or even a dinner dish - and I loved it because you could add just about any ingredients that you wanted to "dress it up" a bit.
Posted: 12/26/2010 7:09:58 AM
I made this useing Jimmy Dean original pork sausage, and it was awsome. It is just me and my wife so we got four meals out of it. Just a hint that Jimmy Dean has 5-6 different flavors of pork sausage, so you can have it your way.
Posted: 12/22/2010 12:49:50 PM
made it for a Church Christmas program.. was yummy!
Posted: 12/22/2010 10:59:31 AM
i used about 1/2 to 3/4 of the biscuits and cut them into fourths and it worked out great.
Posted: 12/16/2010 2:58:58 PM
I made this for a church Christmas breakfast. I thought it was good, but too much bread.
Posted: 12/15/2010 1:31:18 PM
I made this for supper last nite both my husband and son loved it - I think next time I will try to spice it up a little. It was a little bland to me but jalapenos and mushrooms sound excellent!! Definitely will make again. In fact, my husband said it was much better than my mothers breakfast casserole she serves on Christmas morning and he wanted me to share this recipe with her!!
Posted: 12/15/2010 10:39:05 AM
I used crescent rolls as the base instead of the biscuits on the bottom and it was delicious.
Posted: 12/2/2010 4:21:04 PM
This was easy to make. I made this for a baptism & everyone said it was great. One small piece left said it all.
Posted: 8/27/2010 6:25:05 PM
Almost taste like the one in the gooseberry cookbook but better