These were good, they make a healthly lunch or dinner. I added a little cornstarch to the eggs as another reviewer suggested, but they still ran a little. I also added a lot of extra soy sauce to the gravy because I like it that way. I'll definitely make this again.

This is really good! I used anchovy paste as suggested by some of the other reviews. Also added extra hot sauce and black pepper for some zip. This was very thick, so I thinned it out with some half and half.Great with pita chips.

This was very good. I saw the recipe last night and just had to try it, though I didn't have all the right ingredients. I subbed shrimp for the crabmeat, and tilapia for the flounder. As per some of the other reviews, I used ritz crackers instead of saltines and added some old bay seasoning to the stuffing. I also added an equal amount of finely chopped onion as the green pepper to the stuffing for some more flavor. I seasoned the fish with salt, pepper, and lemon juice before topping it with stuffing. Next time I will use a little old bay on the fish as well. I think the reason many people found this dish a little bland is because the fish is so mild. Extra seasoning on the fish is probably all this dish needs. I will make this next time with crabmeat.

I didn't have rootbeer so I used regular Coke. It worked fine, I think next time I will add peppers and onions to give it a litle more flavor. I used Sweet Baby Rays Hickory and Brown sugar BBQ sauce as suggested by other reviewers, and used a pork loin roast that I already had.

These were good, but I either used too much sugar or baked them too long. They were a little too sweet, and we all had to pick the goey sugar out of our teeth.I baked them for about 45 minutes, but I'll try what the recipe says next time.I've had these using brown and serve sausages, and those are really good too.

This is very good and easy. I made this as a test for a brunch I'm having next week. I used crescent rolls instead of biscuits, and 2 Tbl. of chopped green onions instead of the pepper and oregano. It made it more like a Quiche Lorraine. I will top it with some cheese and crumbled bacon to make it look better when I serve it. This is a really nice change from the usual egg casserole type brunch fare.

This was good and easy. I followed the quantities exactly as written. I used blue cheese dressing and added about a 1/4 cup of extra blue cheese. Also used Frank's Redhot Buffalo wing sauce. I'll definitely make this again.