Reviewed: Nov. 12, 2009

Such a great idea but I couldn't get over the consistency. Because reveiwers complained about ruined muffin tins, I used disposable; I also used muffin cups - they baked for at least 45 minutes, stuck to the cup and were a little too mushy. I might try adding some kind of Bisquick for texture.

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Nov. 6, 2009

I loved the flavor of these and they were a big hit at the brunch potluck I took them too. However, I had major issues getting them to NOT stick to the pan. I tried greasing the pan, a silicone pan, and muffin cups and they always stuck

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Becco T

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Reviewed: Nov. 3, 2009

These are excellent!!!! I made a split batch of these doing 6 ham/green pepper/cheddar and 6 bacon/jalapeno/cheddar. I placed in individual ziploc bags and placed in the freezer. I pop them in the microwave for 1 minute wrapped in a paper towel and they turn out wonderful! What a great on the go breakfast! I love the change up from my usual Oatmeal or Bagel! Thanks!

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JZGrebe

Cooking Level: Intermediate

Living In: Sanford, North Carolina, USA

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Reviewed: Nov. 1, 2009

Versatile recipe. Freezes and reheats well.

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Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Reviewed: Oct. 31, 2009

4.5 Just what you would expect, a sort of hearty omlette in muffin form. Will certainly make again. I sauteed the onions peppers quickly before adeding just to make sure they would be cooked thoroughly.

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Bri

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Reviewed: Oct. 19, 2009

These were ok....nothing I would rave about. Will make them again and try and add a sauce to the top of them.

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Princess Jen

Cooking Level: Expert

Home Town: Slidell, Louisiana, USA

Living In: Hammond, Louisiana, USA

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Reviewed: Oct. 4, 2009

I made these for Christmas morning with my family. Everyone loved them, even the people who showed up an hour late. The reheated muffins disappeared. I didn't have all of the veggies that I needed so I used salsa in some and fresh veggies in the others.

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B. Hill

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

10/6/2009 Made these for breakfast for my family and company. What a hit! Just like an omlett but easier. I added diced tomatoes and extra onions, green pepper and cheese, as we like lots of veggies in our omletts. We also used tabasco sauce to dip these in. I did a double batch and put the rest in individual ziplock bags for a quick and easy breakfast for our on the go family.

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HARLEY CHICK

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Reviewed: Sep. 19, 2009

Very good. I like making omeletts, but this is much easier.

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jeepaholic

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Reviewed: Sep. 17, 2009

This was very tasty. I changed it up a bit based on the veggies I had on hand but it was very good. I added mushrooms, ham, peppers, hot sauce and onions. I sprinkled cheese on top. I pulled mine out of the oven around 16 mins. Not only are they great for breakfast/brunch, but also a good snack. Thanks for the idea!

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Sasha

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 12, 2009

simple basic recipe. can change to whatever sausage you want, peppers, onions etc. change to suit your tastes. yummy and freeze well. easy out the door breakfast.

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lynnrez

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Reviewed: Aug. 24, 2009

This recipe ruined my pan! Even though I sprayed the muffin tins the eggs really dried on them. The muffins came out in pieces. Maybe would be better to use muffin tin liners.

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Danielle

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Reviewed: Aug. 3, 2009

These were delicious!! I changed 2 things. 1) added more veggies only because I like a little more crunch, and 2) baked them in "Texas Muffin" pans. It made 8 bigger "muffins" and I baked them for 5-10 minutes longer. Thank you so much for sharing!!!

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K8

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Reviewed: Jul. 28, 2009

Very good and versatile. All of the children liked them and they were solid enough for the children to eat them as finger food, yet elegant enough to bring to a brunch. Excellent idea. Be careful on the time. I only had to cook them for 14 to 16 minutes.

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lctclove

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Reviewed: Jul. 25, 2009

These are essentially little omelette cups. It would take just as long to prepare them traditionally in a pan, but I do like the portability factor and portion control. These are a great low-carb meal or snack to have frozen and ready to pop in the microwave whenever you need them.

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Jun. 22, 2009

Really good! I added 1/4 C. mayo and 1/4 C. water to scrambled egg mix so they would puff up, with incredible results. They rose about 1 inch above the muffin cup. I almost made half the recipe, but am glad I used the whole dozen, DH and son ate the last one this AM.

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Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Jun. 22, 2009

This was really good. All the kids liked it (that alone is worth a million stars..) It was very presentable and fun for our Fathers day breakfast. Thank-you!

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Cherry Blossom

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Reviewed: Jun. 19, 2009

What a clever idea!! The idea alone should get 5stars. I made some with sausage and some with bacon. This would be very good to make for guests. Will make again.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jun. 1, 2009

These are very easy and very good. I made them with small differences, instead of the onion and pepper, I added about 1/3 cup mostly drained chunky salsa. I also used 8 eggs and 1 cup egg substitute. I made them in mini muffin pans (Cooks about 12 minutes and makes about 48 mini muffins) for a church reception and got LOTS of compliments. I also made some using just eggs, cheese, diced ham and salt and pepper. They were super popular! I made them Friday and kept them in some tupperware until Sunday. Then reheated them at 200 degrees for about 15 minutes. I'm going to have to see how well they freeze...because I got requests for more!

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MRS. SHOCKLEY

Cooking Level: Intermediate

Living In: Jefferson City, Missouri, USA

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Reviewed: May 30, 2009

These were super easy to prepare and my kids loved the idea of a hand-held breakfast. I did make a couple changes to suit our household. I cut the recipe in half, used two eggs and the rest were all egg whites. I used red pepper and added fresh garlic. I DID saute the veg in a small skillet while the sausage was cooking. Very good. Even I could eat them! I think I might add mushrooms next time or use bacon. TIP: If you use mostly egg whites like I did, be sure to grease the pan really well. Otherwise, you'll have a mess on your hands.

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