Reviewer:

Cooking Level: Expert

Reviewed: Mar. 20, 2011

Simply delicious! I LOVE scrambled eggs for breakfast especially on a Sunday! It's a great way to start the day and when you add in some sausage and cheese....well it's downright tasty. I usually use milk or a bit of half and half to achieve fluffy scrambled eggs, but this was recipe called for a bit too much. I used a bit less than 1/2 cup vs. 3/4 cup. I also like to add just pinch of onion and garlic powders plus a little salt and pepper. I used Cheddar cheese and served it with whole grain toast and "Home-Fried Potatoes" from this site. Next time, I might place every thing inside a warrm tortilla for a great breakfast wrap!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Feb. 13, 2011

this was good and basic, i use reduced fat sausage and low fat cheese to help my quest to not gain weight. i added some basil. also used cheddar/jack cheese. i also read reviews and used less milk. good and basic. would be great with potatoes!

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4 users found this review helpful

Reviewer:

PEARLIE5

Cooking Level: Intermediate

Home Town: Cuyahoga Falls, Ohio, USA

Living In: Denver, Colorado, USA

Reviewed: Feb. 8, 2011

Yumm! Great basic recipe. You can add whatever you like to jazz it up a bit! I had 1lb sage sausage to use up, so I used it with 12 eggs. Even with this many eggs, the milk was too much. Next time I'll use somewhere between 1/4c-1/2c depending on how many eggs I'm cooking.

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Reviewer:

Jen

Cooking Level: Intermediate

Living In: Kernersville, North Carolina, USA

Reviewed: Dec. 12, 2010

This is a super easy breakfast that the whole family enjoyed. This is also cheap!!

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3 users found this review helpful

Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Jul. 5, 2010

This was ok. I increased the number of eggs to 12 and used a lb. of bulk sausage. The cheese in the egg mixture changed the texture of the eggs. I think I will just melt the cheese on top next time. If I did that I think I could give it 4 stars.

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Reviewer:

Cookie lover

Reviewed: Dec. 8, 2009

I used 1/4 cup of heavy whipping cream and 1/4 cup of milk. This held the eggs together nicely. The original recipe of 3/4 cup milk is too much liquid.

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3 users found this review helpful