Reviewed: Nov. 4, 2008

Awesome! I have never had to pass out so many recipies. I added two cups of bread cubes, for the same reason some have stated before and I added my secret scrambled egg ingredient...two tablespoons of whatever mustard you like. It doesn't taste mustardy at all but give the eggs such a depth of flavor! Its good reheated too. Love this and my boys are already begging for me to make more!

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10 users found this review helpful

Reviewer:

amyeliz3

Cooking Level: Expert

Reviewed: Nov. 15, 2002

Served this at a ladies' brunch and it received rave reviews!

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9 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jun. 14, 2001

I make this dish quite frequently & it is wonderful! To simplify things I use a can of real bacon bits & use sliced cheese when I don't have shredded on hand.

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9 users found this review helpful

Reviewer:

MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

Reviewed: May 30, 2005

I wanted to serve this to a group of 40 people so I tried it out first for a small brunch. Everyone really liked it but thought a little kick would make it even more delicious. I will serve Tabasco on the side. I also added a little more bread, less cheese and added green onions. I am also going to do a sausage one for the group I'm serving.

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7 users found this review helpful

Reviewer:

Barb

Reviewed: Jul. 31, 2001

This was really wonderful but I didn't use as much cheese. I really liked fixing it the night before.

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6 users found this review helpful

Reviewer:

Cita

Reviewed: Dec. 27, 2009

This is just an awesome recipe. I made 2 days ahead and it was fine. Couple of tips....recipe calls for 16 oz of swiss. I used 6 oz and it was plenty. Also, double the bread as suggested by others. I covered with foil while baking. Finally, next time I make I will definitely cut way back on the butter.

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5 users found this review helpful

Reviewer:

AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

Reviewed: Nov. 27, 2002

Very tasty. Takes longer to prepare than indicated in the recipe, though. For instance, I grated the cheese instead of buying it pre-grated. Also, I don't have a pan that can cook a pound of bacon all at once so cooking it in batches makes for a longer preparation time.

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4 users found this review helpful

Reviewer:

CATALOGRRR

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jul. 6, 2008

This was really light and custardy and had alot of flavor from the bacon. I cooked the bacon in the microwave oven and instead of scrambling the eggs in butter, I used a little of the bacon grease. I used half and half too. I prepared this the night before for company and they really enjoyed it with some fresh melon.

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3 users found this review helpful

Reviewer:

COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

Reviewed: Jun. 29, 2003

This was the best! I used 2 cups of bread cubes - 1 did not seem enough. I also used phony bacon, and half the cheese. Everyone loved it for brunch. This is a easy one and a keeper!!

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3 users found this review helpful