Fantastic recipe that allows for everyone to make their personal preference adjustments. Here is what I did. I used 10 eggs, a 5 oz can of evaporated milk, 2 cups shredded pepper jack, 2 cups shredded extra sharp cheddar, 1 lb hot sausage, 1 red bell pepper, 1 onion, 1 14 oz can Rotel original, pepper, garlic powder and oregano. After cooking the sausage I removed it to drain and cooked the finely chopped red pepper and onion in the sausage remains with pepper, garlic powder and oregano (I don't measure seasonings) then added the Rotel and heated and then added the sausage back in heated all together. Mixed the eggs, milk, cheese together and added in the sausage mixture. I baked the crescent dough for 8 minutes in my 9x13 PC stoneware dish at 350 then added the sausage and egg mixture. I baked it for 30 minutes, turning it down to 325 after the first 10. It was perfectly done (I can't stomach under cooked eggs) and the eggs set great. We love cheese and may even use more next time. My boyfriend and I loved it. We ate 2/3 of it that night and finished it the next day for lunch.
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