Bonnie

My husband really enjoyed as did I. The recipe was very easy to follow and not difficult at all. I would normally make spaghetti to serve it on, but instead I served it with baby red potatoes and green beans. This is a keeper!

I was interested in the recipe but thought it needed a punch, and was concerned as written would be too dry.After reading the reviews, I made some adjustments. I added a can of Rotel diced tomatoes with green peppers, onions, and a can of drained black beans. I also sprayed the bottom of the pan to avoid sticking as some said they experienced.When I served, I offered shredded lettuce, salsa, black olives, sour cream, guacamole and more cheese. There was enough for the 2 of us to have 3 meals!With these adjustments it was very flavorful and VERY filling. Next time I’ll try a layer of refried beans!

I I didn’t have fresh mushrooms so used canned. Also didn’t have tomatoes. I used mozzarella cheese and Monterey Jack cheese.It needed a lot more time than was in the recipe, and will have tomatoes next time as I think it will offset the spicy crumbles.

I made these to add to small gift bags for older neighbors. They love them and they are so easy to make. It’s just enough sweet and salty to enjoy!

After reading other reviews I tweaked the recipe a bit. Rather than using olive oil, I used a mix of butter and olive oil.

I made this the night before for visiting family. It was so easy and very good. Everyone enjoyed. It’s sure to be a breakfast favorite for us!