Reviewed: Oct. 16, 2006

I added linguica for more meat flavor. Next time though, I would leave out the oregano...it's just not a breakfast type of spice in my opinion. Next time I'll stick to garlic salt and pepper for seasoning. Oregano was a little too overwhelming for morning time.

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FAERIEPRNCS

Cooking Level: Intermediate

Home Town: La Mirada, California, USA

Living In: Santa Maria, California, USA

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Reviewed: Oct. 16, 2006

Easy and hearty breakfast dish. I used 2 extra eggs and added 1 cup of milk after reading other reviews and like that better. I also only use 1 cup of each cheese.

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Loves2CookinMN

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Reviewed: Sep. 17, 2006

I needed to use up some crescent roll dough and this recipe made an excellent family breakfast. I didn't have sausage on hand so I used diced ham which is preferred by my kids anyway. I used 8 eggs and maybe cut back a bit on the cheese. I also prebaked the rolls a bit as previously suggested. Everyone like it.

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AMYNTEXAS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 13, 2006

Okay, personally, eggs disgust me, but I made this for my husband who loves a good breakfast. I left out the oregano because its place in breakfast casserole was beyond me, but added bacon and some extra cheese. My husband loved it and has asked for it several times since then.

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Old Crow

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2006

This FLEW off the pan. I made it for co-workers and you WILL get requests for the recipe. I followed others' suggestions. Changed the # of eggs, add the milk, LESS cheese, let it sit over night in the fridge before I baked @ 6:30AM. I baked the crescent rolls for 5 min, I made the sausage the night before and put it in the fridge, just heated up for 1 min in the morning and threw it in the pan. Came out just fine. I poured the egg/milk/cheese mixture pver the sausage and I sprinkled with italian seasoning. NO oregeno. I dont like it. The was amazing.

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KATEYES99

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

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Reviewed: Aug. 27, 2006

Excellent!My picky kids loved it!and my quiche-hating hubby ate it up!I made a few changes. 10 eggs, half the cheese (dieting!),salt,pepper,garlic powder, and used tarragon instead of oregano.I also baked the dough 7 minutes before adding egg mixture & sausage. Baked for 45 minutes uncovered.This is definitely a keeper!!

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lalatidah

Cooking Level: Expert

Home Town: Coronado, California, USA

Living In: Sacramento, California, USA

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Reviewed: Aug. 25, 2006

I made this camping in our RV one morning with a group of friends and it was such a hit they talked about it all day! Crowd pleaser and even the kids loved it. The only thing I changed was instead of the oregano I used sage, yum!!! Thank you!

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TAMIFOX

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Reviewed: Aug. 17, 2006

The casserole turned out perfect. I used mild italian pork sausage with 10 eggs, 3/4 cup of milk, and only 1 cup each of cheese like others suggested, and thought that was the perfect combination. Any more cheese I think would be too much. Also, I think that its a good idea to bake the crescent roll for about 6-8 min first before putting in the egg mixture. Over all, this recipe was wonderful. My younger brother loved it, and he is a picky eater. I'm looking forward to making it for Thanksgiving and Christmas morning!

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anny

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Reviewed: Aug. 16, 2006

This was a huge hit when I served it for brunch--and so easy to make! Thanks :-)

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GRYPHON128

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Reviewed: Aug. 13, 2006

I made this recipe as another review mentioned using 10 eggs, 1 cup of each cheese, and 3/4 cups of milk. I also used biscuit dough instead of crescent rolls (a happy accident) and added canned mushrooms (stems & pieces). I baked the biscuits on 450C for 10 min. before adding the egg mixture. It was a big hit at my brunch and many people asked for the recipe.

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LHALLECK

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Reviewed: Aug. 1, 2006

I really liked this. My husband ate it, but wasn't that impressed with it. He's not a big casserole fan, though. I thought it was very good. I loved the oregano flavor.

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MAJ1234

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Reviewed: Jul. 20, 2006

This tasted good, but I gave it a four because it took SO long to cook. I followed the recipe exactly and cooked this for Father's Day. It was really disappointing that everyone was waiting around hungry because this had to keep cooking.

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Smiley OReilly

Cooking Level: Beginning

Home Town: Sikeston, Missouri, USA

Living In: Plano, Texas, USA

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Reviewed: Jul. 19, 2006

I used Italian chicken sausage and bread instead. I also added spinach, which I just laid on top of the bread. I had to bake it a little longer for it to cook all the way through, but it was wonderful when it was finished. I made it for my mom and she loved it!

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Timeless Treasure

Cooking Level: Beginning

Home Town: Southfield, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jul. 12, 2006

Totally loved this. We have a huge Sunday brunch each week and always looking for creative ideas. We have 6 kids living here and all but 1 loved it. I added 2 extra eggs per dish and sauted onions first. Next time I'll try adding spinach and bacon. The oregano, makes the dish unexpectedly even better. I also precooked the crust for about 6-8 mins before adding the egg mixture. Just awesome!!

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CAROLYNT

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 7, 2006

YUM!!! Huge hit in this house!! Husband, and 2 yr old son loved it! Makes alot!

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Amber

Cooking Level: Intermediate

Living In: Rock Falls, Illinois, USA

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Reviewed: Jun. 28, 2006

I substituted cut up link breakfast sausage and cooked one chopped onion down and several cloves of garlic with it. I also used low-fat cresent rolls as well, but it may come out more pastry like if the regular ones were used. I added several more eggs as well. This recipe hapilly fed family that was in from out of town...with even some to spare.

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Jun. 26, 2006

Needs more eggs & less cheese. Also, I would cut back on the sausage & add some bacon & mushrooms.

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Jennifer D.

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Reviewed: Jun. 12, 2006

This is a staple recipe for my Christmas Morning Brunch. I make three varieties, including egg/bacon/cheddar cheese; egg/cheddar cheese, and egg/feta/spinach. For the egg/feta/spinach, just eye-ball the amount of cheese and drain one frozen box of chopped spinach. This is always the first to go!

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DEREALTOR

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Bethany Beach, Delaware, USA

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Reviewed: Jun. 8, 2006

What more can I say... husband and children loved it. 5 yr old covered it in ketchup, but she does that with all of her food. She's extremely picky though and she ate it all up! Like other reviewers I cut cheese to 2 total cups, added 3/4 cups milk and substituted italian seasoning for the oregano. Baked crescent roll bottom in 350 oven for 6 min, then baked whole casserole for 30-35 min. and it was PERFECT. Mother-In-Law makes a similar egg casserole but this is MUCH better. Will definitely make this again. Worked great for easy, inexpensive and crowd-pleasing dinner with small side salad and veggie.

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Christine A

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Rockford, Michigan, USA

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Reviewed: May 27, 2006

Everyone's comments were so helpful! I used a mix of bacon and sausage because that's what was in the fridge. I sautéed 1/2 chopped onion and about 4 oz sliced Baby Bella mushrooms. Used 10 eggs, 3/4c LF milk, 2 c shr cheddar and about 1 c Mexican 4-cheese (I'll stick to 2 c next time), 1 tsp each garlic powder, dry mustard, salt & pepper, plus a few dashes of Creole seasoning on top of the egg mixture. Used a PChef stoneware pan sprayed with Pam and prebaked the dough for 8 minutes at 350; the casserole took 30-40 minutes (I forget which) to become firm. Definitely a keeper, thanks to all of you :)

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1Husband_1Hound

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