Made this for the first time today and just finished a bowl. It was delicious. I used a 20 oz package of hot turkey italian sausage. I used 2 cans of stewed tomatoes as suggested by other reviewers. I used 2 cans of low sodium beef broth and 2 cups of salt free free chicen broth. I added a can of kidney beans in addition to the great norther bean. I also added about of cup of elbow macaroni during the last 9 minutes. I added zucchini and celery. Finally, I added a bag of frozen spinash. My first reactiion was that the soup was a bit sweet and lacked salt. I added some salt which tamed the sweetness. To reduce the sweetness in the future I think I'll use plain diced tomatoes and add italian seasons. I'm looking forward to tomorrow because I think this is a soup that is even better left over. A great soup that I will make often!

Reviewed On: Feb. 8, 2012

I made this today and it was great! I used dry mustard instead of tumeric, as one reader suggested and also added a little creole seasoning for some heat. I omitted the tomatoes and cheese because I'm not wild about either in my eggs. I thoroughly enjoyed the dish and liked much better than egg beaters.

Reviewed On: Jan. 24, 2010

Great recipe. However, I have discovered some substitutions. I did microwave the bacon as many suggested. The first time I made it I ran out of BBQ seasoning about halfway through my shrimp, so I substituted mesquite and liked it better than the BBQ seasoning. I prefer the smokey mesquite flavor over the sweetness of the BBQ seasoning. Also, I decided that I did not want bacon on all of the shrimp so I dipped some in the bacon grease and rolled them in the seasoning. They were equally tastey. I served the shrimp to a group of friends last wek and they all raved over them. This recipe is a keeper! I encourage you to try it with the mesquite seasoning.

Reviewed On: Aug. 3, 2009