Reviews & Comments

I made this last year for Christmas Breakfast and didn't really get rave reviews. I asked my kids what they wanted for breakfast this year and they said that stuff you made last year. I thought I was the only one who liked it so I guess I'll be picking up a few things from the store tomorrow to make it again.

This looks delicious, I will definitely make it, however I will be doing some swapping to make it healthy, which you can definitely do while still retaining it's taste. To the reviewer complaining about the fat content, what you can do, and what I will do, is ditch the butter and instead use a light spray of olive oil (using much less fat, and a healthy fat), swapping the cream for either evaporated skim milk (Which is just as thick as cream) or low-fat milk, reduced fat cheese and reducing the amount, swapping full fat sour cream for a 50/50 mix of nonfat plain Greek yogurt and low fat sour cream (Never use fat free sour creams or cottage cheese, they not only lack any flavor, but the fat is replaced with chemicals to replicate the texture, I'll take minimal fat, which is actually good for you to have because the vitamins D and K which are added to dairy are fat souluble and do you no good in fat free dairy). I have a family of three so would cut the recipe in half and use only 4 whole eggs and 8 whites. I would also prefer to bake it in a 350 degree oven for about 15 minutes, I don't want to wait that long, or get up that early, for my first meal!

In response to the review criticizing the fat content of this dish. You can use reduced fat cheese and fat free sour cream, that will HIGHLY reduce the fat....Most people that are watching their fat would be knowledgable in what ingredients can be switched or omitted.