Reviewed: Mar. 23, 2013

As written this was pretty bland.

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1 user found this review helpful

Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 6, 2012

It is good, but this is fairly typical of an omelet type meal. A bit too many add ins for me; I like more egg. I don't get what makes it "Aussie".

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2 users found this review helpful

Reviewer:

Grandma to two

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Reviewed: Feb. 2, 2012

Great for breakfast and definitely "a quick and easy spin on scambled eggs" as the submitter states. I cut the recipe in half and cut back on the veggies just a bit as it was more veggies than eggs. I added a little minced garlic, but other than that it was delicious with a side of whole grain toast and OJ! Next time I might put this "egg mess" in a tortilla for a nice breakfast wrap!

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30 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 9, 2011

I wouldn’t exactly call this “a savory makeover” of scrambled eggs as the submitter describes. After all, it’s just scrambled eggs with stuff in it. I think a half cup each of onions, mushrooms, tomatoes, bell peppers and bacon is a HUGE amount for a mere four eggs! I would recommend the additions of each of these ingredients “to taste.” I took a big-time short cut on this, however, so other than the bacon I didn’t have to be concerned about chopping and measuring anything. I made extras of “Personal Portobello Pizza” last night expressly for this purpose and I was grateful for the ease in which it allowed me to get breakfast on the table this morning with a minimum of fuss or muss. A “mess” this Aussie Breakfast Egg Mess” is, but this mess sure was good. Still, because I believe 2-1/2 cups of add-ins to be extraordinarily heavy-handed for just four eggs, I can only rate this 3-stars.

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15 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Oct. 25, 2010

This has awesome flavor and is super easy to make!!! The whole family enjoyed it.

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5 users found this review helpful

Reviewer:

Carly Shaffer

Reviewed: May 2, 2010

Yum! Great breakfast or anytime meal! Easy and quick too.

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4 users found this review helpful

Reviewer:

STACEYFEINDT

Reviewed: Apr. 5, 2010

Very good, I used cherry tomato.

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4 users found this review helpful

Reviewer:

inounvme

Cooking Level: Expert

Living In: Lansdowne, Pennsylvania, USA

Reviewed: Dec. 12, 2009

This was delicious! I did make a few changes as I did not have some of the ingredients on hand. Instead of the Parmesan cheese, I used boccocini and cheddar cheese. I did not have any mushrooms or bacon. I used 3 baby bell peppers in yellow, red and orange (looks pretty), hot pepper and lamb slices. Everything else as stated in the recipe. I bet this would be really good with crumbled sausage as well. Will be making this again! thanks for the recipe!

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3 users found this review helpful

Reviewer:

rayleen

Reviewed: Oct. 18, 2009

This was a really good mess. I love this recipe. When I read it I thought, I don't have all the ingredients so I had to substitute a few things. I did not have mushrooms but I had some hot peppers so I added that in. I made this yesterday and I am making it today. Delicious!

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11 users found this review helpful

Reviewer:

french8095

Reviewed: Sep. 22, 2008

Tried this recipe and it's by far the best breakfast food I've ever had. I did vary it up a bit; I used olive oil instead of butter with a clove of garlic, and added a little dill, crushed red pepper & thyme from a spice rack. It came out awesome with shredded cheddar mixed in at the end. Can't wait to make it again.

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6 users found this review helpful