I followed this recipe EXACTLY with high hopes after reading all of the positive reviews. My 1st round of cookies were flat and crunchy, not soft and chewy. I have the dough in the fridge right now hoping to harden it up a bit. Not sure that will make a difference though.

Reviewed On: Aug. 3, 2009

This are really good. My Jewish relatives loved them and were shocked that they were kosher for passover. I think I added a little too much salt, and I could taste it, but no one else seemed to notice. I'll just be extra careful when measuring the next time!

Reviewed On: Apr. 15, 2009

The whole family LOVES this breakfast casserole. We did as many other reviews suggested and used 12 eggs. We love the versatility of the recipe - it'll work with any meat or cheese you have around. We've made this several times with either ham, bacon, or breakfast sausage. Also, we've used mozzarella instead of swiss at times. Can be made and refrigerated the night before, but it will take longer to bake if you put it in the oven right from the fridge, so allow some extra time.

Reviewed On: Apr. 15, 2009