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Reviews for: Photos of Tennessee Eggs
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1 of 13
I made these after Easter last year - love 'em! I did this entirely on the stove-top. When you add the egg whites - I added a c. of sharp shedded cheddar cheese and stirred until the cheese melted and the mixture was nice and thick. (didn't use the bread crumbs) Serve over toasted english muffins MMMMMMM! Great creative breakfast recipe to use up those hard boiled eggs.
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(11)
Very good Easter breakfast recipe! I used fat free half and half instead of the cream and doubled the butter and flour (trying to save a few calories while maintaining the proper consistency) then served it over fresh biscuits. It turned out great!
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(10)
Good. Used no fat half and half instead of cream. Tasted like hot egg salad. A shredded cheese topping difinitely would make this more interesting.
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(4)
We like these a lot! Super rich and creamy - perfect comfort food when you could care less how many calories you are going to consume. I added diced onion and garlic to the white sauce. Yummers! We served it over toasted english muffins. We will eat this again.
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(3)
Made this recipe with 1 egg and 1/6 of the other ingredients just to give it a try. Baked it in a small baking dish and had it on a toasted English muffin. Excellent!
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(2)
I was going to make breakfast last night and wanted to try something new. This was eggcellent!! I had to use 1 C of cream & 1 C of half & half (with a little butter) but it still turned out great. I added a little garlic herb seasoning to the first layer of bread crumbs & sprinkled a little mozzerella & cheddar on the top of the second layer. Yum!
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(2)
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(2)
It was a bit bland. Adding cheese into the mixture as DREGINEK suggested would probably make it better so I might try that next time.
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(1)
It was a bit bland. Adding cheese into the mixture as DREGINEK suggested would probably make it better so I might try that next time.
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(1)