Reviewed: Apr. 7, 2010

I chopped the eggs and added them to the sauce. Then poured it over heated ham on English muffins. We had it for Easter breakfast and it was a BIG HIT!

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Cooking Level: Intermediate

Living In: Sandy, Utah, USA

Reviewed: Apr. 4, 2010

Very good and a great way to use up extra Easter eggs! I realized I didn't have evaporated milk while my butter was melting, so I used 2/3 cup dry milk power mixed with 3/4 cups of water as a substitute. It worked well, although I'm sure some of the sweetness the evap milk would have added was missing. Even so, very nice and we'll make it again for sure!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Mar. 11, 2008

Very rich! I served for guests and they raved. It's pretty simple and if you pre-boil your eggs the night before, this is quicker than other egg casseroles.

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mommymeggy

Cooking Level: Intermediate

Reviewed: Apr. 13, 2007

Yummy and easy! I chopped the eggs, added a little extra spice to the sauce, and used Velveeta melted into the sauce. I also tore the toast into bite-sized pieces and served it in a bowl. I did put it in the oven, to give more flexibility on serving time.

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SB2323

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Mar. 17, 2007

I've made this recipe for years. Like others, I don't bother finishing it off in the oven. I do add a jar of pimento to it. To spice it up, add some hot peppers to your taste. Next time, I think I'll try using sun dried tomatoes in it. This is a quick, and delicious recipe.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

Reviewed: Apr. 15, 2005

This was pretty good. I also did it all in a pan. My girls liked it. (2 & 7) My cheddar wasn't real sharp. I just used bread.

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DOTTED

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Cooking Level: Intermediate

Reviewed: Mar. 31, 2005

This recipe was OK. I made it for a family brunch. Half liked it and the other half hated it. It is VERY rich and turns out almost like an eggs-benedict casserole.

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

Reviewed: Mar. 15, 2005

We enjoyed this comfort food and served it with hash browns.

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SEJENT

Reviewed: Dec. 23, 2004

This was ok. We thought the cheese sauce was a little too over-whelming, which is surprising as we are both cheese freaks. Nice for a change, but I doubt I'll make it again.

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Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Dec. 10, 2004

I had this for supper tonight and it was great. I think I'll take a hint from Dreginek though, and next time, I'll skip the oven-baking part. I'll mix in the (shredded) cheese after the sauce has thickened, followed by the eggs, and then serve over toast. Thanks for the post Katherine.

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