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Easy? Yes. That's about all this has going for it. It is rather bland, and I should've known better with the swiss cheese topping. The parmesan is not enough to give the eggs any salt. The seasoning needs some serious work. Also, the instructions incorrectly clash with the "cook time" - the cook time is correct. You'll need over 20 minutes for the eggs to set, not 12-15. I disappointedly doused it with hot sauce so something would happen when I put it in my mouth.
I made this for a quick, Friday night supper; loving the combination of eggs, mushrooms and cheese. This recipe will not disappoint! The ingredients are simple and it is a fairly quick recipe to whip together. I had to substitute poultry seasoning for the sage but feel that it turned out deliciously wonderful! I have already forwarded this recipe to another family member and know that I will be making this again, very soon. Thank you for sharing!
This made an excellent brunch this morning for DH and me. I used fresh sage instead of the dried and purple bell peppers fresh from the garden. The recipe reduced nicely to 2 servings and I used the stove top method of cooking. This was served with home baked muffins and sliced tomatoes.