Eggy Veggie Bake Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Sep. 4, 2006
Very yummy. I used mushrooms, zucchini, yellow squash, & onions. We loved it !
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8 users found this review helpful

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Photo by hmstarr

Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA
Living In: Centreville, Virginia, USA

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Reviewed: Jul. 14, 2006
This is a delicious, versatile recipe. First time, I followed recipe exactly. Since then, I've altered it to use all my left overs - cabbage, broccoli, carrots and bell peppers. You just can't go wrong with this. What I love about this is, it doesn't rely on heavy meats and cheeses for flavor. Combo of lemon juice and Worchestire sauce is very savory. Great job!
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26 users found this review helpful

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Cooking Level: Intermediate

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Reviewed: Mar. 16, 2006
We really liked this--kind of like a quiche without the crust. The Worcestershire sauce adds great flavor. My only change was to add a little mayo to the eggs to make them creamy. Thanks!
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Photo by MRSMATLIKRD
Reviewed: Jan. 5, 2006
I wanted a breakfast casserole without all the bacon and sausage and this was fabulous! I used yellow squash and added some thin-sliced carrot strips to add more color. I added about 1 tsp of minced garlic when sauteing the veggies, and for those that aren't big on "to taste" directions, I used 2 tablespoons for the lemon juice and Worcestershire sauce, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic salt. Had to drain a little extra liquid off the top when it was done cooking, but it cut and served beautifully! It was a big hit with my husband.
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52 users found this review helpful

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Photo by MRSMATLIKRD

Cooking Level: Expert

Home Town: Kokomo, Indiana, USA
Living In: Plainfield, Indiana, USA

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