We had breakfast for dinner last night using this recipe, along with crispy bacon and a toasted English muffin. I made half of this recipe in an 8x8” square pan, which produced an omelet a little flatter than I would have liked, but that’s an easy fix for the next time. I cut way back on the amount of cheese, using a handful per layer, about one cup total. I used hamburger buns for the bread and I added some sautéed green and red bell peppers. Rather than putting the green onions in with the egg mixture, I just sprinkled them over each layer. My half recipe took 40 minutes to bake. Very good! I wouldn’t hesitate to make this again!
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We had breakfast for dinner last night using this recipe, along with crispy bacon and a...