Reviewed: May 19, 2012

Yummy!

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Reviewer:

Jenn1980

Cooking Level: Intermediate

Reviewed: May 11, 2012

I loved these. Didn't use the maple syrup though. I've made these several different ways. Different meats (or no meat) and different cheeses. Yummy!

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Reviewer:

Sandi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Reviewed: May 6, 2012

This was really easy to put together and a cute way to present breakfast. I thought it was good as is, but, next time I will definitely kick it up a notch by adding some onion and peppers. I had the same problem as some others seemed to have though. I used a standard muffin tin and there was no way I was going to fit an entire egg into the cup. I had to scramble the eggs and pour into the muffin cups.

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Reviewer:

happyschmoopies

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Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

Reviewed: Apr. 30, 2012

Yum!!! They were delicious and not messy at all like I thought they'd be! My kids loved them too!

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Reviewer:

merina

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Charlottesville, Virginia, USA

Reviewed: Apr. 19, 2012

These are great grab and go breakfast foods. Easy and quick to make. Eat right after making, because they don't reheat well.

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Vista, California, USA

Reviewed: Apr. 9, 2012

Very good

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Reviewer:

marjoriepink22

Reviewed: Apr. 3, 2012

I didn't use butter or bacon. I sprayed the cups in the muffin tin with non-stick cooking spray and flattened the bread into each cup. I drizzled syrup into each cup with bread. I took the advice of other reviews and mixed the salt with 6 beaten eggs and divided that evenly into the 12 medium sized muffin cups lined with flattened bread. I added about 1-2t teaspoons of milk to each. Then baked them for about 15-18 min or until the egg was firm. They were very good this way too. Much healthier as well.

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Reviewer:

risrmc

Cooking Level: Intermediate

Reviewed: Apr. 2, 2012

Wow, these were great! The little hint of sweetness from the syrup in the bread was awesome. I cooked it a little longer than suggested so the yolk would get harder and not run all over everything. YUM! Into the cookbook it goes.

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Reviewer:

Champlin316

Reviewed: Apr. 2, 2012

Easy and yummy!!!! I double the syrup/butter mixture, but didn't quite use all of it, I would also like to try it with breakfast sausage, maybe maple flavored. Either way you make it, these are so YUMMY!!!!!!!!!

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Reviewer:

cecil

Reviewed: Apr. 1, 2012

Fabulous!!! I used Pepperidge Farm very thin bread and it worked perfectly! Also, the muffin pan I use is for larger muffins (not cupcakes) only 6 muffins in the pan. To grease the muffin pan make sure you use Pam NOT butter! Such a versatile recipe - any type of breakfast meat, any type of cheese and add any ingredient (peppers, onions, cooked potato, etc.) Just love these -- easy enough for quick breakfast on the way to work - impressive enough for company brunch! Thank you for a fabulous, easy recipe. P.S. I also love the eggs cooked a bit softer -- the yolk soaks into everything and makes even more deliciousness!

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