Reviewed: Apr. 25, 2012

I made this whole recipe in my cast iron skillet which was great because it could go from stove to oven lickety-split. I did cut back on the frozen hashbrowns just a touch only because I had just under a cup and a half left in the bag. I did not have the specific cheese that the recipe asked for--I used pepper jack. The salsa I used was homemade and I also used reduced fat sour cream. Boy, was this good--both my kids and I thought this was VERY tasty. Both my sons asked for seconds! I would like to make this again but I think I would cut back both the cheese and the sour cream for next time and see if I can't throw in some fresh chopped vegetables. As is, quite good!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 21, 2012

I was really surprised by how good this was. We had to make some minor changes. We subbed 4 whole eggs for the 8 egg whites, used whatever cheese was around, and par-cooked diced potatoes since there were no hash browns in the house. Everyone (even the picky kid and picky adult) loved it. Definitely keep the chorizo- I think that's what gave it so much flavor.

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Reviewer:

CRYSTALSHOE

Cooking Level: Expert

Reviewed: Feb. 2, 2012

This was the best egg dish I have had in my entire life and my Husband said so too! Thank You for sharing!

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Reviewer:

JoJo

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 27, 2011

I made this for Christmas morning and it was really good. I had never had chorizo before but I wanted to try something new. I bought liquid egg whites instead of using 8 egg whites. It was good as a left over as well.

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2 users found this review helpful