Reviewed: Oct. 21, 2010

This is simple and delecious!!! I am making breakfast to take to eat at work, so no picture! I warmed this up then put it on a toasted bagle and today I am goign to put it on some toast!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Jan. 12, 2010

a little bland, but im sure it wouldnt be hard to flavor this up. its a good starting point. a few drops of franks helped.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mcol0314

Reviewed: Sep. 13, 2009

I'm very happy with this - it's flexible and makes a tasty, easy brunch for me - actually I'm eating it for dinner right now! Wanted something light but spicy. I love jalapenos and cheese, so gave this a shot. This is actually not a souffle, but more of a quiche. I like this better because the quiche allows me to freeze or reheat leftovers to bring for breakfast at work. I used a greased 2 qt souffle mold, 4 jumbo sz eggs, cheddar cheese, and only 7 oz can of jalapenos. That was enough to put plenty of jalapeno in every bite. Suggest adding eggs and/or adjust jalapeno amounts to suit personal tastes.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kmaples

Reviewed: Jun. 4, 2008

Good, but mine came out too skinny. I'll add more eggs next time. I chopped the jalapenos & mixed everything together. Good, easy breakfast.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Scotdog

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Apr. 7, 2008

Super simple to make & such a huge hit with everyone who tried it. I did modify it a tad. I used 6 eggs instead of just 4. I also thought that adding meat was a great idea, so I cooked up some ground turkey with taco seasoning mix. Delicious! This one is definitely a keeper.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Becka

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 26, 2006

Not bad, but it definitely needs salt and pepper. I also whisk a splash of milk into the eggs to make them a little lighter and fluffier. To make it more of a meal, I add some browned and drained chorizo sausage. Good stuff. Thanks, Bryan!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jan. 25, 2004

This was a great quick n' easy recipe. My husband loves jalapenos and it was hard to find something that I could make quickly. He and his friends inhaled this souffle. I did end up using only 7 ounces of jalapenos and added 1/2 pound of sausage. I tried to make it less spicy so I could enjoy it as well, but even with the less jalapenos, it was still four-alarm!! Great...will definitely make this again!

Was this review helpful? [ YES ]
7 users found this review helpful