By ~Nimz~ on February 25, 2006
Photo by Mrs Goodall
Photo by Mrs Goodall
"We had this for breakfast this morning. The original recipe is from a local cookbook dedicated to the memory of a local teenager that died from a heart attack, Patrick W. Cox. I have made various changes in the original, so I hope you like it. We did."
Serving Size: 1 (281 g)
Servings Per Recipe: 4
"Good stuff! Nice way to start the day. I made a few changes based on personal preferences... I baked the diced potato, coated with a little bit of olive oil. I chopped up the baby portabellas and threw them in for a quick saute at the end of browning the sausage, which I patted dry to get rid of the excess grease. I used the lower amount of eggs and less cheese and omitted the salt. Yum! Thanks for sharing!"
"DELICIOUS doesn't do this justice! I used frozen hash-brown potatoes which went very quick, so skipped that whole part about browning them. Used a can of mushrooms, cuz that's what I have on hand. Otherwise, kept everything else the same. I used six eggies. Nice brekky, filling and fragrant! *Aus/NZ Swap #14*"
"This was SOOOO good! We loved this and I will make it again and often! I didn't change a thing!"
"Miss Nim, this was just wonderful. I couldn't find baby portabellos, so just bought one large one and diced. I did have to cook mine about 10 minutes longer than the recipe listed, so I just covered the pie with tin foil. Used 7 regular large eggs. Next time I might add some onion. Loved it! It's a keeper!"
"Wonderful lunch recipe, the only change I made was I use sauteed button mushrooms that I keep cooked and frozen in the freezer, my DH loved this, thanks Nims!...Kitten:)"
"I made this over the weekend. Did not change anything and it was very good. We ended up not eating it after I baked it, but I put it in the refrigerator and had a piece reheated in the toaster oven this morning. The texture and taste did not suffer with refrigeration and reheating. I will definitely make this again, however I might put the potato dices in the deep fryer next time. It does take a long time to brown them on the stovetop."