I thought it was great however... I added 2 t worchestershire sauce, 1 t mustard, 8 oz diced ham, a handful of chopped onions and a sprinkle of cheese. I thought it needed the extra oomph of flavor. My one question is: How does everyone else keep the sauce from separating after you put it in the oven? I melted the butter and added the sour cream to it off the heat. But once I cooked it for 30 minutes at 350, it was floating in butter. Still tasted great but it was NOT an attractive dish. My DH said this was his new favorite breakfast dish so I'll absolutely make it again, but I'd sure like to find out how to keep it looking creamy and delish, not oily.
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I thought it was great however... I added 2 t worchestershire sauce, 1 t mustard, 8 oz diced...