I used 6 eggs 3 with yolk 3 without. It yielded 6 in total and my goodness they were soooooooo delicious!!! Thank you for the great recipe
I made them yesterday there s only one left. So easy and delish!
Made it according to recipe...too bland. Made it again with chopped onion green pepper and bacon. Also garlic salt. Much more tasty!!!
I made this and my daughter loved it. I added Shredded pepper jack cheese rather than the shredded cheddar cheese. I would have to lower the salt because the cheese is salty already. The next batch I make I will add bacon to it to make a quiche Lorraine.
Easy and quick to make. I halved the salt and still found it too salty. (I cut down on salt several years ago in lieu of my late wife's heart condition.) I will make these again but I will use only one-fourth the amount of salt and add a small amount of allspice or nutmeg.
I have made this recipe several times now and we love them! Mushrooms are a great add-in. I have found 1 tsp of salt to be more than enough so last time I used.75 tsp and that seems like plenty. Also I found that the muffins had a tendency to stick to my (nonstick) tin so I have been using muffin papers and lightly spraying them before adding the muffin mixture.
I left out hot sauce only and used Monterrey jack cheese instead. I added a tiny bit of bacon bits. They were amazing. Will definitely make again and again!??
I doubled the recipe and made using spinach, jarred mushrooms, jarred roasted red peppers , and some crumbled crisp bacon. Added onion and garlic powder, cayenne pepper (in place of hot sauce) and a little salt. I had some veggie rice crisps I wanted to use up so broke those into the bottom of the muffin tins. They were delicious! Thanks so much for sharing!
I made it as printed, but my method is lazy. Used a 16 oz container of egg whites, added whole bag of chopped spinach, drained and squeezed dry, and bag of Mexican shredded cheese. (I'm not good at measuring. ) Plus the spices.
I did add one whole egg. Came out really good and delicious!