"This was the hit of my Christmas morning brunch. I used fresh breakfast sausage from the butcher. I cooked the mushrooms in the same pan that the sausage had cooked in to pick up the flavors from the pan, also because I didn't want the raw mushrooms weeping into the casserole. I used hashbrowns instead of the red potatoes. The shredded potatoes m"

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This was the hit of my Christmas morning brunch. I used fresh breakfast sausage. I cooked the mushrooms in the same pan that the sausage had cooked in to pick up the flavors from the pan. Also because I didn't want the raw mushrooms weeping into the casserole. I used frozen hashbrowns instead of the red potatoes. The shredded potatoes mixed with"

"I found a way to do this that is much easier. Use a whole egg instead of just the yolk. The white provides stability so you won't end up with egg soup. Also, Alton didn't really use enough seasoning for me. I doubled all the ingredients except the oil and the egg. I used one whole egg and one yolk. I used a cup of grapeseed oil. I mixed everything""

"I made this because I needed a holiday dessert for my dairy-free daughter. We had tried other tofu-based desserts before -- pudding, cheesecake, custard, and were never happy because they all had a tofu aftertaste.. This one was terrific. No tofu taste at all. However, I wished it were a little lighter. I think next time I will double the egg whites. I think that will help. BTW - I had the same experience as the other reviewers - no one at my Thanksgiving dinner knew that it was dairy-free.