By VNess on March 27, 2006
"Nothing but rave reviews when I've made this! I tend to put in a little more cheese and mix it up with Havarti and play with other ingredients like mushrooms, but straight from the recipe is superb, as well! Makes for a great dish if you're entertaining for brunch- just make sure you plan ahead! The Cooking Light editors recommend at least 8 hours (or overnight) to let the dish sit in the fridge."
Serving Size: 1 (230 g)
Servings Per Recipe: 6
"My husband took one bite and pushed it away. I'm not that fussy an eater, but this was really nasty. I choked down a few more bites. My son said to shred the recipe. I threw it out, and we went hungry until I could come up with something else for dinner."
"Followed the recipe precisely, auditioning it for a birthday brunch. While it made a nice supper I didn't think it had the WOW factor I was looking for at the brunch. I think adding a few richer ingredients, like the Havarti, regular evaporated milk, whole eggs and some hot sauce would turn this into a 5* recipe."
"I used this recipe for Easter Brunch and it was wonderful! My husband had five servings (I'm not exaggerating)! My only suggestion would be to keep an eye that it doesn't burn on the bottom- mine did just a bit (despite cooking it on 350 rather than 375). Really easy and really good."
"Awesome, didn't taste diet at all, similar to the flavor of artichoke dip without all the mayo. English muffins provided a nice secure bottom that didn't get mushy."