I made this recipe for my team's morning tennis match and there was not a crumb left! I made it the night before, baked the crescent for 7 min. at 350, cooked the sausage and sprinked on and stored it in the fridge. I mixed the eggs (10) w/SHARP CHEDDAR cheese & 3/4 cup milk (as others suggested)and stored that mixture in fridge. I waited to pour the egg mixture on in the morning before baking. It needed about 35 min. at 350 (since I used 10 eggs)& it came out perfectly! I like the crescent crust better than other recipes (like bread or hashbrowns).

Reviewed On: Jul. 23, 2009