Reviewer:

GoBears!

Cooking Level: Intermediate

Home Town: Goldsboro, North Carolina, USA

Living In: Savannah, Georgia, USA

Reviewed: Mar. 18, 2012

We loved this! I did double the eggs and cheese...8 eggs and 2 cups of cheese. Omitted the butter and ham. Used frozen diced peppers and added to the sausage along with a Tbs of dried minced onion. The bob evans sausage cooked up really lean so I didn't need to drain it...they were just moist enough with out the added butter. Made 1/2 in muffin cups and 1/2 in mini muffin cups - filled the cups to the top. Our guests asked for the recipe! This will be my go to breakfast for when we have house guests!

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Reviewer:

ZELDA3333

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Grand Island, New York, USA

Reviewed: Feb. 26, 2012

Very good. Added more eggs like one reviewer suggested. Added just a little bit of cheese but next time will add more. Leftovers make a quick breakfast for the rest of the week (portion controlled too!). Update: I've been making these every Sunday - gives my husband and I a great breakfast all through the week. Just use whatever veggies/cheeses/meats you have on hand. Great way to use leftovers! Add salsa or fresh chopped spinach or roasted red peppers. The options are endless! We never have them the same way twice. :)

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Reviewer:

union_98

Reviewed: Jan. 27, 2012

USE MORE EGGS!! Added a couple of tomatoes, 1/2 an onion, garlic powder, and used 8 eggs - and it still wasn't enough eggs. Used a 1/4 cup measuring cup to dole them out into the greased cupcake tins, and the ones w/ more of the egg held together MUCH better. They taste great, but the whole point is to have a "hand held" breakfast - so use more eggs, let them cool a bit in the tins, and then use a butter knife to loosen around the edges to pop them out. Also, had a little extra mix, so I used a silicone mini-cupcake pan -- and those popped right out! UPDATE: Made again, used a dozen eggs & was liberal w/ the pam on the cupcake tins...let them cool, loosened w/ a knife around the edges...had very few that didn't come right out.

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Reviewer:

Tara N.

Reviewed: Jan. 6, 2012

Everyone loved these, and they were so easy to make. Added onions instead of bell peppers and used tatertots in place of hash browns since I was out, and still turned out excellent!

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3 users found this review helpful

Reviewer:

Christina

Reviewed: Dec. 10, 2011

These were awesome! Made a few changes just based on personal taste...I left out the sausage completely, used fresh grated potatoes instead frozen hash browns, and used a mix of green pepper, mushrooms, onion and black olive instead of just the green pepper. Mine were done a few minutes early, and they were amazing! My boyfriend said he wanted to eat them everyday for breakfast :) Update...We have become obsessed with these and eat them at least once a week! We use whatever veggies we have on hand, sometimes use ham, sometimes no meat at all. They are fabulous every way! We like them cooked until they are a bit crispy. I even experimented with freezing them for busy mornings. I just wrapped them individually in foil and pop them into the toaster oven when I want to use them....you would think they were baked that morning, they froze beautifully!

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13 users found this review helpful

Reviewer:

Meggie Poo

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Alstead, New Hampshire, USA

Reviewed: Nov. 30, 2011

I made this recipe for a recent cookie exchange and all the gals loved it. I browned the hashbrowns in the tin before adding the egg mixure. I did not add the sausage and I sauted the onions, bell peppers, mushrooms and garlic before adding them to the egg mixture. I also added a shot of worcestershire sauce and a shot of Tapatio hot sauce to the egg mixture.

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7 users found this review helpful