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Great light brunch dish! Served with toast. I subbed gouda for the cheddar, since I had to use it up. Worked great. Will be making these again!

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Mikekey October 08, 2011

I cut this recipe in half for the 2 of us & although I included the mushrooms, I did just saute them only slightly before adding them to the stuffing! I also left out the Tabasco sauce, & I crushed some oven toasted whole grain bread for the breadcrumbs, which, I thought, gave it an additional flavor boost! And we liked the cheese sauce over the eggs! Thanks for sharing the recipe! [Made & reviewed in 1-2-3 Hits recipe tag]

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Sydney Mike September 10, 2011

wow this was good . i used shaved deli ham instead of the mushrooms i thought i had . still good my oven was slow this morning , so at 20 minutes wasnt entirely done so put shredded cheese on top REALLY right choice for last 10 minutes cooking

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Dienia B. October 06, 2011

Scaled back to 2 and the DM and I really enjoyed for breakfast. Though I did omit the tabasco sauce (:oops: forgot to get it out), the only thing I would do differently next time is to use fresh breadcrumbs as I think they would give a crunchier texture on the top. Thank you weknd cooker, made for Went o Market.

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I'mPat June 29, 2010

What a fun way to make eggs, these were great. I left out the salt and went easy on the Tabasco sauce, but otherwise followed the recipe. Thanks

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morgainegeiser December 02, 2009

Quick and easy, as promised, but still impressive enough to serve to guests. The taste was very good. I omitted the salt (personal preference) and wasn't sure where to put the worcestershire sauce and Tabasco sauce, so I added them to the mushroom/egg yolk mix before stuffing in the egg whites. Thanks for sharing!

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Starrynews September 07, 2009
Quick and Easy Baked Stuffed Eggs With Cheese Sauce