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Old 12-02-2014, 03:53 PM   #31
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YUM! I wanna make this.
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Old 12-02-2014, 04:59 PM   #32
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Quote:
Originally Posted by Deb34 View Post
I will try this with ham and bacon as I don't care for sausage, although Kolbassa would be good I guess.

I am making this Thursday and will probably cut down on the eggs to 9 like Buffy did.
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Old 12-13-2015, 05:18 PM   #33
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Bumping
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Old 12-13-2015, 07:08 PM   #34
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My friend has somebody who has to eat gluten free and made a breakfast lasagna using rice lasagna noodles and said it was great!
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Old 12-18-2015, 03:02 PM   #35
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I did this with 9 eggs and it was very good. You know I think a Mexican version would be good using canned diced chilies instead of the green pepper and read pepper.
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Old 12-23-2015, 07:50 AM   #36
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I made this last weekend (using 10 eggs), then cut, separated, and froze each serving (9) - it's my quickie breakfast in the mornings -sometimes with Oopsie bread...
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Old 12-23-2015, 09:37 AM   #37
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Good idea..cutting and freezing..

I am making a Mexican version for Saturday..canned green chilies with the cream cheese and Monterey Jack cheese for the cheese.
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Old 12-26-2015, 08:42 PM   #38
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Made this without the cream cheese. Layered cooked sausage/can of diced chilies/cheese/eggs and sour cream whirled in the blender. It took about 45 minutes to cook.
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Old 12-27-2015, 06:57 AM   #39
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Yum!!
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Old 12-31-2015, 06:42 PM   #40
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Yum
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Old 01-01-2016, 06:21 PM   #41
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Subbing ~ yummy!
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Old 01-15-2016, 09:34 AM   #42
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I made something very similar yesterday in my crockpot. How much easier could it be? I cooked it, actually during the day, but I cooked it 7 hours on low and it was perfect. I was able to run a plastic knife around the edges, then a slim spatula down under the bottom to loosen it. I inverted it onto a plate and then inverted the plate into a storage container so it maintained its shape and still had the sausage on the bottom and the cheese on top.
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Old 01-15-2016, 11:54 AM   #43
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Great idea!
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Old 10-27-2017, 04:59 PM   #44
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Making this again, but leaving out the cream cheese..
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Old 10-29-2017, 05:13 PM   #45
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I make this in the extra large muffin tins. Portion control! It is so good it is hard to not overeat it.
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Old 10-29-2017, 06:47 PM   #46
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How long do you bake them for, Sharon? And at the same temperature as in the recipe? And how many of the extra large "muffins" does the recipe yield? I think this is a fabulous idea, so thanks!
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Last edited by Baricat; 10-29-2017 at 06:50 PM.. Reason: Added another question!
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Old 11-12-2017, 10:47 PM   #47
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Sharon yes please tell what temp you used and how long you baked in the tins. Thanks
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