this is my go to breakfast recipe for weekend guests. 2 issues: 1. I always have a hard time getting it out of the pan (yes I sprayed it! Maybe next time, I will use real oil) 2. the cooking time is not accurate. It always needs about 10-15 extra minutes. Regardless, very yummy! I use canadian bacon for the added flavor
Comments and Reviews 1-5 of 5
jjfadoosh Posted: 04/07/09
michelekas Posted: 03/29/09
I have been making this recipe for years and it's always good. I love it because you can put just about any veggies and meats and cheeses that you prefer. I have made this for special occasions and it's always a hit. One tip: if you add more veggies, decrease the amt. of water to 1/2 c.
dawn1938 Posted: 05/07/10
When I cook I use genuine ingredients & have developed a real dislike for extremes with low fat, etc. Unless there is a medical reason for extreme diets, I just eat less but enjoy it more when taste is better.
andiandiandi Posted: 09/09/11
This is such an excellent recipe. I've used it as a base and changed it to a mexican style quiche, a mozzarella/tomato/basil, turkey bacon and cheese, etc. It's fabulous and I think it's ridiculous to give it a low rating because you only cook with certain ingredients..I make this about once a week and change up the ingredients so that it always feels fresh. DELICIOUS
CathrynM Posted: 11/14/12
I make this with a gluten free flour (and xanthan gum) and use some real eggs. I also use one cup real milk instead of the water/milk powder. This is great because you can use whatever vegetables you have and make a great breakfast. The leftovers are good cold for a few days too.