Loved it!! I made these for church breakfast and they were gone in no time. I then made them for home per my family's request with the idea of freezing them as someone else suggested. Well, they too are all gone. I have had requests for them to be made for brunches and multiple people have requested the recipe. I did take some suggestions from the others: I added 1 c. water and cooked them at 350 for 10 mins. I also used bulk sausage and added rosemary. Enjoy! It's a winner!!

Reviewed On: Feb. 11, 2008

My family really liked this tender meal. I cooked it well over the recommended time, probably four hours. I wanted a thicker sauce seeing we weren't going to be putting it over anything because we were having it with a squash cornbread dressing found the same day. We recommend both and this will become a family stable, going to try it in a crock pot.

Reviewed On: Sep. 17, 2006

I took the suggestions of other reviews and really thought that I would like this alot. I, however, did not like it. Was it edible and my family said that they had worse, but we all agree that I need to find a better recipe for scallops.

Reviewed On: Sep. 17, 2006