I have never used any other recipe for this cookie, everyone that's every tried these simply loves them. They come out perfect each and every time and I do not change anything about it EVER. Just like the ones my mom used to make when I was a kid. Thanks so much.

Reviewed On: Dec. 18, 2005

I've made these a couple of times now and my household all loves it. I always make 2 however (the guy in the house can eat one by himself). I don't bother making my own crust as it's too shallow to hold all the egg mixture. Instead I've taken to buying deep dish crusts at the store and those work wonders. The only other change I've made is using bacon bits over cooking up baccon for this. I've found the bacon bits have the taste we want without being the least bit greasy. The only think I don't like is that the cheese never seems to blend fully in with the egg.

Reviewed On: Apr. 11, 2005

I have to admit that I've made serious alterations to this recipe, but it's definatly a keeper. I use pasta (shells) instead of rice because noone in my family are really fans of rice, I add more sour cream, black olives instead of mushrooms, and lots of cheese. It's not an overly pretty meal but it is VERY yummy.

Reviewed On: Jul. 1, 2004