Reviewed: Oct. 22, 2009

GREAT!!!!!!!!!

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Reviewed: Jul. 21, 2009

I got this recipe from my personal trainer - she is all about good protein! I freeze it in individual portions, take it out the night before to thaw, and re-heat in the microwave at work. Always tastes great! I've also doubled the recipe and made this in a 9x13 pan.

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PAMMED

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Reviewed: Jul. 10, 2008

Pretty good, I added ham and would make sure to use brand name canned chilis next time instead of the knock-off brand my husband bought me!

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Wendy

Cooking Level: Intermediate

Living In: Dryden, New York, USA

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Reviewed: May 26, 2008

I really wish I could give this 3.5 stars because I wasn't totally won over, but I wasn't totally put off by it either. First of all, it is a little on the heavy side. (Lots of cheese makes it not quite as light and fluffy as I was imagining.) I think it could use a little spicing up - pepper, salt, paprika possibly. As a side dish it is delightful, however, don't intend on having this as the sole dish for your brunch. It definitely needs to be accompanied by something since it's almost too much to have just by itself.

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Ray

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: May 25, 2008

I've been making a similar version of this for the past 25 years......always a crowd pleaser!

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Debi1954

Cooking Level: Expert

Home Town: Columbiana, Ohio, USA

Living In: Simi Valley, California, USA

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Reviewed: May 11, 2008

This is an really good way for me to eat eggs without getting bored, this I mention they taste so good???? Didnt change a thing!

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SusyQ

Cooking Level: Expert

Home Town: Fairfield, California, USA

Living In: Ellsworth Afb, South Dakota, USA

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Reviewed: May 8, 2008

Excellent! I make a version of this without baking powder and it still puffs up great. Pepper jack cheese works wonderfully if you are in a pinch and have run out of diced green chilies.

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WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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Reviewed: Mar. 25, 2008

This is great but I cut the butter in half and add a dash of garlic powder. We always serve it with salsa on the side. It is our standard Christmas brunch dish.

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whodunitrdr

Cooking Level: Expert

Home Town: Wenatchee, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Jan. 7, 2008

This is the same recipe that my grandmother used to make! My family makes this all the time - you can even make it a day ahead and reheat. Wonderful for a brunch menu.

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