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Reviewed: Apr. 17, 2008

My husband and coworkers enjoyed this. I followed the suggestion in the reviews and added an additional 1/2 cup of milk and 4 eggs. I did have to increase the cooking time by about 20 min. or so. I also added some green chilis (2 whole canned chilis, chopped) for flavor and color. So easy to make - another keeper for breakfast.

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ULTRAGIRL


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Reviewed: Feb. 22, 2008

Turned out beautiful and delicious. Easy to put together the night before and made for Christmas morning company...everyone raved!

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kgross


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Reviewed: Jan. 9, 2008

I made 2 of these for my Sunday School class Christmas brunch. Made one with bacon (I used bacon bits) and one with just cheese. It took longer to cook with 2 in the oven, but by the time we got to church they had firmed up. Each one made 18 pieces and I had one left. Enjoyed that they could be made the night before. Very good - will make again. Thanks Dawn.

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SHARYN MCDONALD


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Reviewed: Jan. 4, 2008

This was a wonderful and easy recipe. I did make a few changes though. I really thought the amount of cheese was excessive so I cut it down to 8 oz of Monterey Jack and about 1 cup of cheddar. I took the advice of another cook and added 2 tablespoons of flour to the Monterey Jack, added 1/2 cup of milk to 4 eggs. This seemed to be the right mix of ingredients. I also made this the day of my breakfast "supper" and let it sit in the fridge for a few hours. Everyone was amazed at how delicious it was. This was the first egg casserole I've ever made and I was thrilled at how it turned out! Thank you!

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Mandy


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Reviewed: Oct. 6, 2007

Minor variations: I added 2T of flour to the m.j. cheese and I added 4 extra eggs and 1/2C milk (I made it for 12) because it just looked too dry. I made it for some dearly loved Sunday School teachers to thank them for being so wonderful. It prepared easily and was well received.

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AmyVP

	Living In: Omaha, Nebraska, USA
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Reviewed: Jan. 20, 2007

I made this dish the night before my Marine husband was coming home from a long deployment. When we walked in the door at 4am, he was ready to eat and he went nuts over this dish. I really think this is the best casserole I have ever eaten. Thank you

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padresmom


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Reviewed: Jan. 9, 2007

I always try to lighten the recipe and this was easy and worked great. I used turkey bacon, egg beaters equivilent to 6 eggs with 6 whole eggs. I used low-fat or 2% cheese. For a tasty addition, I added chopped fresh mushrooms, green onions and small can of chopped green chilies. The best!!

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Kat


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Reviewed: Jan. 3, 2007

Much too dense. I think I would try it again, but half the cheese and double the eggs.

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Janevieve


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Reviewed: Dec. 23, 2006

I made two of these casseroles for a large group. I made one according to the directions, but for the other, I substituted a 1 - lb bag of frozen broccoli and decreased the milk to a half cup. Both casseroles got rave reviews, but people really flipped over the one with the broccoli.

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Ginny N,

	Home Town: Florissant, Missouri, USA
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Reviewed: Nov. 12, 2006

Easy and delicious! We made it without the bacon for a vegetarian version. Huge hit with everyone.

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joanna


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Reviewed: Nov. 6, 2006

Good recipe, very cheesy!!

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Juliemagoolie


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