Reviewed: Aug. 27, 2009

Great recipe...it came out great!

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MrsMardini

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Reviewed: Jun. 15, 2009

Delicious and different!

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JGibby

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Reviewed: Jun. 15, 2009

I really liked these. I am on the low carb dite sooooo... this is a really good one for me. I mixed it up a bit like most people do but a great breakfast for mornings I dont feel like cooking. I did freeze them and that worked out well also. I was reading reviews to see if anyone else did, so, if anyone else wants to freeze them it works fine!!

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Kayla

Cooking Level: Intermediate

Living In: Fort Polk, Louisiana, USA

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Reviewed: May 12, 2009

Good, but needs moisture...cheese, sour cream?

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Julie Ricketts

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Reviewed: May 11, 2009

took this to a women's brunch and they flew off the table; added sharp cheddar and some bacon, deleted the salt and used extra eggs to keep the right mix for the higher volume. Also added some snipped fresh chives. So quick and easy, made them in mini muffin cups so they were perfect bite size portions. Everyone asked me for the recipe.

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Nicole C.

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Reviewed: Apr. 29, 2009

This was so easy to make and I used ham since I did not have sausage and my husband loved it. They were moist and yummy. I did add some hot sauce and mustard but omitted the peppers since I cannot eat them. My family wants me to make these for our family reunion in July. Thanks for the recipe

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Becky

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Reviewed: Apr. 13, 2009

This is an absolutely wonderful recipe! Great on the go too. I admit I did substitute some things... I used bacon instead of sausage, added green pepper, onion, tomato and cheese. All in all a great base recipe to make as is or adjust to your liking. The next time I make these I just might have to try a few different types. Ham, spinach and feta... or jalapeno, cream cheese and avocado... or green chiles, jack cheese and tomato... oh the list goes on and on. Thanx again!

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Shasta

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 15, 2009

This came out pretty good and was VERY easy to make. My muffin pan was already in use so I just used a few mini loaf pans and made them like small breakfast casseroles. Next time, I'll probably add more green chiles for flavor and some cheese.

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NikkiC

Cooking Level: Expert

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Reviewed: Mar. 7, 2009

Oh my goodness gracious! Found this recipe this week and tried it out on my family (used bacon that I cooked ahead of time instead of sausage because that is what we prefer), and they gobbled them up. Had 6 teenage boys spend the night last night and made 36 of these which they inhaled! They loved them and said they were the best eggs they ever had. NOTE: I did follow some suggestions and only cooked for 15 minutes which worked out just fine.

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JILLYJO

Cooking Level: Expert

Home Town: Carpentersville, Illinois, USA

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Reviewed: Mar. 7, 2009

Nice little egg muffins. For some reason I misread the recipe (truly a common problem of mine) and thought it said to put the sausage in the egg mix after it was measured out in the pan. Don't ask me why I thought that; I just created more work for myself and the sausage was mostly concentrated on the top. But otherwise, worked well. I subbed minced dried onion (1/4 c is 1 onion) and had a bit too heavy a hand with the pepper, but they turned out well enough regardless. I baked for 25 minutes bc they just seemed to need a bit more time. They puffed up a lot in the oven but then while cooling settled a bit. Be sure to drain your sausage extremely well--don't want it greasy. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Feb. 25, 2009

I made these for grab and go breakfasts this week and they are a huge hit! My husband took some to work and shared and they all gave these 2 thumbs up. Thanks for the great recipe. I made these in a silicone muffin pan sprayed with pam cooking spray and then after they cooled, I placed them in paper muffin liners for packaging purposes.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Sep. 24, 2008

I tried this recipe and it came out pretty good. The only thing I will definitely add next time is more cheese. I also added some milk to the recipe to give it a fluffier consistency. Other than that, will try again. What I like most about this recipe is that it can be tweaked to my specifications, add bell pepper or mushroom, use bacon instead of sausage. I will keep in the recipe box for future use. Thanks!

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samantha

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Sep. 16, 2008

VERY GOOD,USED TURKEY SAUSAGE AND EGGBEATERS.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Aug. 29, 2008

Be careful, baked too long at 15 min. Came out dry...but, my fault! :) These will be great a 'go to' for my kids breakfast. Can pretty much add what you want.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Aug. 1, 2008

sooooooo much easier than standing over a stove cooking each of our 4 kids an omelet! i used just eggs, cheese, some turkey sandwich meat, salt and pepper...these were so good and soooo easy! just throw all the stuff in the pan and into the oven...i ended up cooking it for 30 minutes just to be sure the eggs were cooked all the way...didn't want the kids eating raw eggs! will make frequently...they loved them!

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jenn

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Reviewed: Apr. 29, 2008

These were very good. I used diced polish sausage and added a little shredded cheddar half way through. Warning: I used crisco for non-stick, and cleaning the metal muffin pan afterwards was murder!!!.... I soaked and scrubbed and soaked and scrubbed and scrubbed and scrubbed. :)

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Ginger

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2008

These were awesome! I ran out of cooking spray & used margarine instead...NOT a good idea! Also - I loaded my muffin tins with the sausage, green chiles, scallions & cheese and then ladled the egg mixture over that. It helped to make them more uniform. Everyone LOVED these and they could be modified a hundred different ways depending on your tastes...(sausage vs. bacon vs. ham) These were a hit!

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Southern Yankee

Cooking Level: Expert

Home Town: New Baltimore, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Mar. 21, 2008

This is a super easy brunch dish. I also added some green chile for added flair.

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MIADAMIANI

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Reviewed: Feb. 29, 2008

I had 1/2 lb. of sausage, and didn't know what to do with it. I found this recipe, but didn't have the onion or peppers, so I substituted 3/4 cup (6 oz.) of mild Pace salsa. I cooked them for the full 20 minutes, and it worked great. My finicky 9, 10, and 11 year old nephews helped make it, and gobbled them down. The only change is that next time I'm going to sprinkle cheese on top.

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