Reviewed: Mar. 28, 2012

Made these for my Bible study ladies and they all loved them! Not too difficult to make either, I made them the night before and we heated them up, they were delicious! No leftovers :-)

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Reviewer:

Italy323

Reviewed: Mar. 2, 2012

not too bad, but I think ham or bacon would be a nicer meat to use..... taking the sausage out of its casing is a pain in the butt.... however, since my two year old daughter liked them, i'll likely make them again! :)

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Reviewer:

newfiedolphin

Cooking Level: Expert

Living In: Dartmouth, Nova Scotia, Canada

Reviewed: Jan. 11, 2012

This was exactly what I was looking for! Based on my kitchen's/pantry's limitations, I used regular milk (no buttermilk), 5-6 bacon slices (no sausage), some 'for vegetables' seasoning (no thyme), four eggs (who needs just whites anyway?), cheddar jack (no parmesan) and just now realized I forgot the garlic. Oops! I also added green onions and orange bells for color, plus several shakes of cayenne for fun. These are perfect to transport and reheat or eat cold the next morning. Hooray! Thank you, Kathy Brodin. :)

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Reviewer:

MsMonica

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Jan. 1, 2012

My whole family agrees: there was just too much going on in this. The thyme was overwhelming. I used a pork and bacon sausage instead of the italian version but I don't think that would have changed the flavor that much. IF I attempt this again, I will reduce both spices by half

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amandastaylor

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Reviewed: Dec. 3, 2011

I used my own leftover pork tenderloin (chopped up) instead of sausage, added chopped green and yellow peppers that I sauteed with the onions and shallots. I baked them in souffle cups, because the presentation is so much prettier, with just a sprinkle of green onions on top!

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Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Sep. 24, 2011

Not bad, but something missing. I made them for guests, and they were good, but nobody raved. My guess is it's using extra whites instead of whole eggs. Great if you're health conscious, but if it's for guests, I will use whole eggs next time. They look really cute made in muffin tins, though.

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Reviewer:

mkrowe

Reviewed: Apr. 2, 2011

So true about this being an excellent recipe to use up whatever's in the fridge. I used leftover potatoes and corned beef hash that my husband cooked last night. (It's the ONLY thing he ever cooks.) It gave new life to his dish and gave me something new to try for breakfast. Brunch. Lunch. Maybe even dinner with a salad!

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Reviewer:

DawnYYC

Living In: Calgary, Alberta, Canada

Reviewed: Mar. 6, 2011

Great recipe. What I like best about making Frittatas is that you can put any veggies or meats you have on hand! Great way to use what would normally be thrown out. Frittatas are also great if you are watching you intake of carbs. I bake mine in my muffin top tin - yummy!

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Reviewer:

KKALIN

Reviewed: Jan. 30, 2011

This was a great recipe for me to make for the week so I eat something better on the run! Just what I was looking for!

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Reviewer:

tlcorsones

Reviewed: Jan. 16, 2011

I just made this recipe. Of course, I made it with what I had on hand. I added some crushed dried thyme to the egg mixture and used 3 whole eggs and 4 or 5 egg whites. I used red onion and red pepper and added 1 tsp minced garlic. As I was out of cheese, I placed American Cheese pieces on the top of each "muffin". Overall this was great and fun. I will make it with feta cheese next time or a good Asiago or Romano.

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