So yummy! My husband, 13 month old son and I just gobbled these up! They have that perfect salty/sweet combination that leaves a mouth happy. We will be adding this one to our recipe box for sure! I made a few changes to the recipe I just thought I would share. #1 - We had leftover scratch whole wheat rolls from dinner the night before. I just ripped 3 of them in half and used one roll half per muffin cup for the bread. #2 - I used turkey bacon instead of regular pork bacon. In the future, I would only cook 5 strips, because I cooked 6 and had leftovers. #3 - I only had to use about 4 eggs for 6 perfectly plump muffins. I whisked them together with the salt and pepper before I poured them in. When I poured them all evenly the cups were full, so I just pressed down into the cups with a whisk to allow for the heavy cream and cheese on top. #4 - I have an electric oven, so maybe that is what influenced this, but I had to cook my muffins for about 24 min. until they were fully cooked. At 11 and 14 minutes the egg white was still clear. Enjoy!! :)

Reviewed On: Mar. 26, 2012

I am not normally a big pancake lover, but these were amazing! I only changed the recipe in two places: 1. I used apple cider vinegar instead of white vinegar because it was all I had in my pantry. 2. I sifted the dry ingredients into the wet ones. Wow! No need for any other pancake recipe ever again! I don't have to go buy expensive buttermilk either!

Reviewed On: Mar. 19, 2010

This bagel recipe was outstanding! My husband was proclaiming his undying love for me after I fed him these! I followed the recipe very closely with only one minor change and one larger one. I added one extra tablespoon of sugar to the boiling water. I also brushed the bagels with olive oil and sprinkled them with grated Parmesan cheese before baking them. Wow! What a find!

Reviewed On: May 3, 2009