I just made the Breakfast Casserole for the first time. It sure smelled wonderful towards the end of the 30 minutes baking! I couldn't wait very long for it to cool, whereas it smelled so great. However . . . as I dished out the first serving, it was clear it was still runny in the middle. I think I should have used the "testing with a silver knife" in the middle. My serving tasted delicious but, I have put it back in the over for another ten minutes. I wonder how that will be. I wonder if my apartment size oven made it bake differently than a regular size stove. Do others let theirs cool for a while before eating? Do you package it in individual portions and freeze it? Do you heat it up in the oven, wrapped in aluminum foil? Or in the microwave? Have you altered the recipe in any way, for something different . . . add bacon? or onions? Or sprinkle black pepper across the top? I welcome any feedback/suggestions. Thank you. :-)