Reviewed: Feb. 12, 2012

Not bad. I didn't have milk in the fridge, so it was a big help when I wanted to make eggs for breakfast sandwiches. (I make them and freeze them for breakfast at work). I left out the cheese since I had cheese slices for the sandwiches, and I added red pepper and parsley to this. I baked at 350, not 325, and it still took 40-45 minutes, not 30. This is a good way to bake eggs, regardless. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 10, 2012

I don't know what went wrong. Followed recipe, except used lowfat milk. Maybe the eggs were old. It was very spongy, dry and tough. Maybe I'll try it again with evap milk and fresher eggs. Mine was done at 35 minutes. I will revise this if it turns out better next time! 2nd review: Made it again with fresh eggs and it was better. Also, I read that beating eggs too much makes them dry - I had beat them too much with an egg beater. Pretty good, but still not my favorite recipe.

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Reviewer:

STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Oct. 17, 2011

This was pretty good. I cut the recipe in half and substituted 1/2 T liquid mustard for the 1/2 t dry mustard since i didn't have the dry on hand. I put it in a smaller pan and only cooked it for about 25 minutes. My kids gobbled it up and even my picky 2 yr old asked for 4ths! I might try sneaking in a veggie or even a little quinoa next time. That's what's fun about this recipe-you can play around with it. I'll be adding it into my breakfast meal rotation. Thanks!

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Reviewer:

Renee

Cooking Level: Intermediate

Reviewed: May 13, 2011

This is a great base recipe. I added 6 oz. artichoke hearts, 1 large onion, and 1/2 lb. shrimp to it.

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KKH3

Reviewed: Feb. 27, 2011

Bland but a good starter recipe. I will make it again but will definitely add more seasoning to it.

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KosherHottie

Reviewed: Jan. 24, 2011

Wonderful.. Make this for the kids before school. They love it! Thanks

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Amanda

Reviewed: Nov. 10, 2010

thinner that I thought but maybe so it cooks all the way through. added sausages, mushrooms, onion SUPER EASY TO MAKE!

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Reviewer:

karboyko

Reviewed: Oct. 15, 2010

Quick and easy! Love it! Something you can easily whip up and serve with a salad or add more veggies to if you like it more complex.

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Reviewer:

mama of four

Cooking Level: Intermediate

Reviewed: Jan. 6, 2010

I like making this dish when it is my turn to provide refreshments at our Thursday morning mom's group or for a potluck brunches. It is easy to throw together in the morning and take along. My friends who are trying to avoid carbs love that this recipe does not include bread which many breakfast casseroles do. For more flavor I sautee one onion and add it along with a drained can of mushrooms to the egg mixture.

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Reviewer:

jkharvey

Reviewed: Sep. 10, 2009

I had leftover evaporated milk from another recipe, looked to see what was available for evaporated milk and found this. It is very good.....nothing fancy, but good. I added mushrooms, chopped green onions, fresh parsley and cubed colby cheese because its what I had on hand. Fluffs up very high and falls quickly. Good texture though.

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