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Showing 1-3 of 3
on March 31, 2005
This was delicious. Instead of canned mushrooms, I sauteed some and I also added sauteed onions. Took to church for Easter lunch. DH and visiting priest thought it was wonderful. Definitely worth trying, especially for a crowd.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 05, 2005
I made this today for my Pampered Chef brunch. (I was afraid if I had a big turnout I wouldn't have enough food.) I was a little concerned when I took it out of the oven after 45 minutes. It looked like it might be overdone. The cheese on the top had gotten quite brown. I was however pleased that the dish wasn't dried out. It had a good flavor. I'm not downgrading the recipe because 45 minutes may just be too long for my oven. If I hadn't had company when it was cooking I would have been keeping a closer eye on the dish. I think the next time I make it I will start checking it at 30 minutes and only bake it until the eggs are set. It really isn't necessary to bake it beyond the eggs being done since everything but the eggs and cheese has already been cooked and technically the other ingredients just need to get hot and blended with the eggs and the cheese just needs to be melted. I would also suggest that you might want to reserve a little of the cheese to sprinkle on the dish the last 5 minutes so that it just melts and will give a softer topping. It had a good flavor and I will make it again.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 19, 2011
Serving Size: 1 (140 g)
Servings Per Recipe: 12