This is one of those recipes that becomes a tool in the arsenal of the good cook, which is whipped out when need arises. It's hard to make eggs for a large crowd, but these are so good, I wouldn't even limit them to just that application. I made it for the first time with a little skepticism to feed a crowd of 50, but I'm thinking of how I can use it for normal Monday morning cooking. It's so good! I made three batches with 24 eggs each, adding the completed batches to large slow cooker set on warm. Variations: I stuck to the original the first time through, except I used rendered bacon fat in place of about ¼ of the butter. The second and third times, I used a little more bacon fat and added pepper and cheese (grated cheddar). I think if I weren't making it for a large group of kids, I'd try peppers and onions as well.
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This is one of those recipes that becomes a tool in the arsenal of the good cook, which is...