Reviewed: Jun. 12, 2008

I really liked these! An easy, healthy breakfast. Ill be making these again for sure!

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2 users found this review helpful

Reviewer:

Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Nov. 10, 2007

This was delicious! I used red pepper instead of mushrooms and 5 eggs. I may add a little milk to the eggs next time. I loved the flavor the garlic added. Great recipe!

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Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 21, 2006

I started this recipe, thinking I had tortillas in the refrigerator. When I discovered that the tortillas were gone, I just served this dish as straight up scrambled eggs--with the embellishments. I love the garlic and would never have thought of using garlic in eggs. I love almost anything in tortillas, so can't wait to try this recipe with with them. Different and delicious!

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10 users found this review helpful

Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 25, 2005

does any one know the number for fat burner cause i got fat of these things but they were good

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4 users found this review helpful

Reviewer:

FROSTY

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Reviewed: Jul. 28, 2004

It seems like it's heavy on the mushrooms and garlic and light on the eggs, but turns out quite perfect. I would recommend at least halving the cherry tomatoes just before adding them. Thanks Andi!

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6 users found this review helpful

Reviewer:

scottwmcgregor

Cooking Level: Beginning

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Reviewed: May 2, 2003

This is a great breakfast to send out with the kids on the fly. I have added bacon or ham if I have it on hand and different cheeses for varity. My husband can eat this with one hand in the car to.

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16 users found this review helpful