The recipe as written is very dry. I had a feeling they would turn out very dry and crumbly once I mixed the batter and was correct. It needs milk. I will try it again as the flavor was very good and they are healthy muffin.

Reviewed On: Aug. 6, 2011

I've been making this recipe for 30 plus years but with a couple of variations. I have used both sausage and bacon with great results. I have made this several times for the office and I put it all in a 9X13 pan and bake it. I was the office cook! I would usually make two pans, one with jalapeños and one with out. I fry the bacon or sausage and put the hash browns in the bottom of the pan without browning. I beat up 12-14 eggs, 2 T of milk and salt and pepper to taste. I add the crumbled bacon and cheese to the eggs to coat them well and pour over the hash browns. I cover the pan with foil and bake in a 375 oven for 30 minutes, remove the foil and cook for an additional 30 minutes or until an inserted knife comes out clean. This dish is great for breakfast, lunch or dinner and the leftovers are even better!

Reviewed On: May 2, 2009

I made this for a brunch and everyone loved it. I used apricot nectar since I couldn't find apricot-mango, but followed the rest of the recipe. I like this recipe better than the traditional orange juice-champagne combination. I has more flavor. I used a cheap bottle of champagne ($5.99 a bottle) but no one noticed. I put a couple of fresh raspberries in the bottom of the glasses before adding the juice and champagne. It looked beautiful!

Reviewed On: Oct. 7, 2007