"I love good recipes and this is one!! You can add or subtract as you see fit and it will still be foolproof....assuming you know when eggs are "set". Over the years I've learned to feel the top of the yolks to tell. I sauteed equal parts red and green peppers and onions (didn't measure, probably 1/4 c each until soft, then added the hashbrowns, "

"I love good recipes and this is one!! You can add or subtract as you see fit and it will still be foolproof....assuming you know when eggs are "set". Over the years I've learned to feel the top of the yolks to tell. I sauteed equal parts red and green peppers and onions (didn't measure, probably 1/4 c each until soft, then added the hashbrowns, ""

"Okay, baking is not my area of expertise, but these ARE labeled "Try this at home". After my third try with the yeast (I didn't know enough to cut the sugar and add the rest later) I decided to go ahead with the recipe even though the yeast didn't bubble or foam. The dough rose beautifully, definitely doubled in volume, but my end results were as many of the reviewers.....heavy, dense, and not very much taste. Needed more salt in the dough or more yeast for flavor (although it did rise without a problem), I don't know. They are pretty, though!