Well, I've successfully frozen the recipe that calls for 3 tbsp of cream cheese and 3 eggs. I'll try it with one of these next time and let you know.

Thanks, TimesTwo.

Well, I did it, and they turned out great, except that I screwed up with the number. I was reading the written part of the recipe, where it says "plop 6 mounds." after scrolling past what was written at the top. You know, where he thoroughly explains that it makes 12?

I had so much stuff, and kept piling and piling, trying not to let them tip over... Finally I thought maybe I just had extra-fluffy eggs and decided to go ahead and make a couple smaller ones on another cookie sheet. I expected them to come out like tortillas, but they turned out normal and best, since they weren't piled 6" up. lol

Anyway, I didn't put any seasonings in mine, so they were a bit too eggy smelling when they first came out. But I just tried a chilled one with whipped cream on top, and it was delicious! I'm going out to buy strawberries tomorrow.

So thank you, T-Man! I have avoided attempting this with the other recipes, because the thought of cottage cheese sounded awful, and trying to mix stubborn cream cheese was just too much for me. But your recipe makes them easy and great.

Does it have to be Hellmans mayo to be that good? I only have one muffin top pan, would I need to let it cool before I put the 2nd batch in the oven.

I used the Wegmans store brand of mayo and they turned out perfect. As long as it's the full fat mayo.

I would make only half of the recipe at a time with one muffin top pan. If you make the entire recipe in two batches, the second batch's mixture will probably be deflated by the time you're ready to use it.

Well I've been adding CO to my recipe. Tonight I used 4 eggs, 1T mayo, 2t Splenda (1 in the egg whites and 1 in the yolks) and 3T CO. When I went to 'plop' them - the mix was a bit more runny than before. Maybe I'll try adding an extra egg white next time ... if I remember I'll post how they taste tomorrow.

I made these tonight... Used the 8 egg white recipe...put it in my muffin top pan, there was only enough mixture left to do only one more mound, so I threw it away. They look just like TMans, but thicker. They turned out beautifully, and my house smells wonderful. I can't wait to have my sausage biscuit tomorrow. Thanks, TMan. I think the muffin top pan makes ALL the difference with these. Great tip Tman. They look so pretty!

SO next time...I guess I won't put as much mixture into each muffin thingy..or maybe I will....They could be split in half, and chicken, hamburger patty, put in between. At least until I get another pan.

Well they taste good - I had to eat them on the go so it was literally jus tthe 3 rev rolls - no butter or meat or anything. I could probably have cooked them another 5 minutes or so. But I was leary of overcooking them so I took them out too soon. lol


Oh! I added a packet of Splenda to the egg whites this time - and I definitely think it made a difference. So for those looking for more flavor - maybe add some dry flavorings to both the egg yolks and whites? I don't know how much you can add to the whites before they won't fluff - but it might be worth experimenting with.

Not sure what I did wrong, unless it's because I made them too thick, but it was too eggy for me. I have made them several times (cream cheese version) and ate those with no problem. Anyone else notice this recipe tasting more eggy? Or do you think I made them too thick and thats why.

Hey there my daughter and I made these they turned out good but they had a soggy taste its like I gaged evey bit I took, Why do they taste soggy? Please any suggestions would be appreciated, thanks

Soggy ... maybe undercooked?

Too eggy - odd - I don't taste any egg flavor. Maybe add flavoring?

Do these rolls have to be made on a muffin top pan?

The recipe made with mayonaise to me tastes to "eggy" as well. Probably since mayo is made from eggs so adding it to the recipe will of course make it taste more like eggs than a recipe that instead uses something like cream cheese to cover up the taste.

I froze one of these overnight, and it thawed out fine. It actually helped stiffen the roll up a bit.

Nope. Not at all. You can use a simple cookie sheet too. The muffin top pan seems to help them keep a perfectly round shape and a more consistent depth.