After all the rave reviews, I was pretty disappointed in the results. The sauce was too "sour" for our taste. It is fairly low fat, which is a plus I guess.

Reviewed On: Dec. 5, 2004

I liked this. I used a bit more carrots, more cinnamon, a dash of ginger and ground cloves, and left out the nuts. Keeps well in the frig, and tastes better as it ages. Thanks.

Reviewed On: Dec. 15, 2002

I used this basic recipe, with my own additions. I added some chopped mushrooms to the eggs, and put a single layer of baby spinach leaves over the sausage before pouring the egg mixture. Baked at 350 for 20 minutes, then 325 for another 20 minutes with good results. Cool for 5 minutes before serving so the eggs set.

Reviewed On: Dec. 15, 2002