Reviewed: Nov. 15, 2009

Ours didn't come out great, but I gave it 4 stars because it's such a great basic recipe that's easy to modify to suit your tastes. Ours wasn't great because the combo of regular ham, olives, cheese and jalepeno slices made it over-the-top salty. Almost too salty to enjoy. We'll definitely make it again, but with fresh peppers and a lower-sodium ham. thanks!

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Marybee

Cooking Level: Expert

Home Town: West Bridgewater, Massachusetts, USA

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Reviewed: Nov. 14, 2009

Very good. I didn't have a can of mushrooms so I used green pepper. I only used 10 eggs with diced ham and onion, green pepper and serrano peppers. Turned out great. Next time I might put the cheese on top. Thanks for the great breakfast recipe!

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amandak23k

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

This is very good and very easy to make! I left out the jalapeno peppers and mushrooms because I didn't have either, but it was still really good. Everyone had seconds and kept saying how much they liked it.

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BOUKAME

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Reviewed: Sep. 22, 2009

Delicious, thanks! I omitted the olives, ham, and jalapenos, and scaled the recipe down to 8 eggs. Sauteed green onions and fresh mushrooms with the onion ahead of time. Had to use Mexican cheese blend since I didn't have Cheddar. It was a huge hit with my family - I'll be making the full recipe size next time! Will also add in diced tomatoes, which I think would be a great addition.

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Aug. 4, 2009

This is a great versatile recipe. I used ham, turkey, olives, mushrooms, jalepenos, salt n pepper, garlic powder, milk, eggs. It turned out soooo yummy and it was even great leftover, which was a shocker because eggs are never good as leftovers. Thanks!!! Mine did take 40 minutes to cook....maybe i had too much stuff in there, not sure.

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jun. 15, 2009

This was fantastic. I used bacon and ham, added a bit more jalapenos and ommited the olives. I made two of these and kept one in the fridge for breakfast the next morning. It reheated nicely and everyone loved it! thank you :)

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aly

Cooking Level: Expert

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Reviewed: May 14, 2009

modified.

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jj

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Reviewed: Apr. 23, 2009

This was a hit in our family. It was easy to make and easy to modify depending on what I had available. Didn't have ham, black olives, or jalapenos, and my kids aren't fans of onions so I made mine with green olives, mushrooms, and Oscar Mayer bacon bits (red package). I also used 2 full cups of cheese since that was what I had in the pkg. and we do love our cheese here in MN!! My husband really liked it and I will be making this again and again! Thanks!

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M&K's Mommy

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2009

I'm a single guy and this is a great recipe. I make it every sunday now and i have breakfast ready everyday of the week. My coworkers drool over my daily breakfast, thanks. I add pork sausage, alot of cheese and hash browns.

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Brad

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Reviewed: Mar. 22, 2009

Just OK; the eggs were a little rubbery. I used sauteed peppers, onions, mushrooms. Added the olives and ham. The cheese melts well on the bottom. Won't make again, though.

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RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 19, 2009

This is really great! We were looking for a new breakfast idea, and this fit the bill. Love the cheese layer at the bottom. I sauteed one onion, one green bell pepper, 1/2 red bell pepper, and fresh mushrooms for the veggies. No black olives or jalapenos--just didn't think we would like it in the morning, but I'm sure it would be good.

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taertman2516

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

Living In: Winona, Minnesota, USA

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Reviewed: Feb. 16, 2009

We really enjoyed this dish! I saute'd green & red bell peppers, mushrooms, onion and garlic in olive oil before adding to dish. I served jalapeno's on the side. I'll definitely be making again. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Feb. 5, 2009

I made this for myself for lunch using leftover ham. It was really good! I liked the texture, the flavor and it was really easy to put together. I didn't use mushrooms because I don't like them and I only had green olives. Otherwise I made it as called for. I let the onions get nice and caramelized and the flavor was perfect. I will make this over and over and can't wait for my husband to try it!

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LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: Feb. 4, 2009

This is so easy and soooo good. My kids loved it. Easy to adapt to what you like. I layered the cheese in the pan then some turkey sausage links that I had chopped and cooked in a skillet. On one half of the pan I layered cooked onion and mushrooms for my husband and I and left the other half veggie free for my picky kids. It cooked up perfectly golden brown and the cheese bubbled up through the egg. My husband has never really cared for hashbrown- or bread-based egg bakes so this was perfect!! Thanks!

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Joelle

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

I just made this and it was so tasty. I did as another reviewer suggested and added a layer of shredded cheese on top and it browned beautifully. Fresh diced tomatoes will go on top of it next time! Thanks

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cheryl198

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Reviewed: Dec. 20, 2008

This is the best omelet recipe I have right now. With a family of 6, cooking individual omelets takes forever. This is easy and we can add whatever ingredients we want. A lot of the time we leave out onions because of the little kids. Tonight we made it for dinner and I used crumbled bacon, spinach, extra cheese, and tomatoes. Everyone loved it!

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Alena

Cooking Level: Expert

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Reviewed: Dec. 18, 2008

Delicious! A basic recipe that you can change everytime you make it. See what's in the fridge that day and use it. When pouring eggs in dish, pour them over the back of a large spoon and you won't get that big splash.

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GRAYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Schaumburg, Illinois, USA

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Reviewed: Nov. 7, 2008

Finally, a breakfast casserole without bread! I've been looking for you! I was a smidgeon worried the lack of bread would take away from the meal, but it absolutely does not. And it is great to switch up with all different kinds of insides...I leave out the olives, just because I don't like them...my favorite is sausage instead of ham, then adding chopped green peppers and 3/4 a can of Rotel diced tomatoes with chilies on top. Yummy!

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jcmeade79

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Reviewed: Oct. 31, 2008

This is one of the best breakfast bakes I have ever tried. You can change up the ingredients the way you like. I add sausage and bacon. This has become our Christmas morning tradition as well.

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Beth L.

Cooking Level: Expert

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Reviewed: Oct. 30, 2008

Super easy and flexible. I made half with cheese, bacon, ham and onion; the other half with cheese, mushroom and onion. The leftovers were just as great the next day. This is a keeper.

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