While I enjoyed the flavor of the savory eggs, I wasn't satisfied with the texture of the bread crumbs. I think next time I might try topping the eggs with shredded cheese instead and then eating them as an open-faced "sandwich" with toast.

This was different; I've never had, or made, anything like it before. The dish-in-dish technique was interesting ("like making a custard", I think The Woman I Love told me). I don't really know how to cook eggs, and it's hard to tell when the eggs are "firm" under all the bread crumbs, so I cooked it for the full 15 minutes. Also, the butter (which I opted for instead of margarine) didn't seem to do much to the bread crumbs; the final dish was mainly covered in a mass of loose bread crumbs. However, they did taste good when mixed up with each forkful I ate. I found that using a small saucepan for the (white) onions and green pepper didn't do the job well, and I used a medium/large one for later batches. Still, with those caveats, I made this 3 or 4 times, so I guess it's better than I thought. But you better love onions and green pepper if you make this!

It seems to be a pretty nice base recipe. We're looking forward to changing things up and seeing where we can go from here!

I made this for breakfast today and it was ok. I actually didn't like the bread crumbs very much i don't think it went together very well. next time I make this I'm going to shred left over potatoes and make a crispy potato crust..I think that will go with this much better then bread crumbs. Thanks for the recipe though! This is the first time I've ever baked eggs and i really enjoyed them.