I totally changed this recipe because I don't like potatoes to be sweet unless they are sweet potatoes. Butter is what is causing a lot of people to end up with potatoes that aren't crispy. Substitute extra virgin olive oil. I used about 1 T minced garlic, 1-2 T Italian seasoning, and 1-2 tsp balsamic vinegar. I shake it all in a bag (with the oil) and pour it onto a pan lined with foil and sprayed with Pam. I love my version and so does everyone that's tried it. If you try it, I hope you do, too!

Reviewed On: Jan. 25, 2006

My guests LOVED this dish, but I didn't care for it. I was WAY too sweet for me. I didn't use as much of the egg mixture (I thought it would be too much) but the extra actually becomes a custard on the bottom kind of like creme brulee. I would make it again upon request, but for just myself and my husband, I think we'll stick with something less sweet and less rich (it's tough to eat more than one slice).

Reviewed On: Jan. 16, 2006

I made a lot of changes, but this one is great! I changed the cheese from sharp cheddar to a mix of sharp cheddar and low skim mozzarella. Instead of eggs, I used Southwestern style egg beaters (2 cartons), I used browned turkey bacon browned and cut into pieces and sauteed onions, pepper, and tomatoes together for the veggies. My company RAVED over this and I never told them that any of it was low fat or egg beaters. It was great! Try it!

Reviewed On: Jan. 16, 2006