Reviewed: Jan. 25, 2009

I served this for Christmas breakfast, and everyone *loved* it. I followed advice of some of the other reviewers: used 10 eggs instead of 8, added 1/2 milk to the egg mixture, used Italian seasoning instead of oregano, and cooked the crescent rolls for about 5 minutes before adding the remaining ingredients. Yum!

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ANNAJAM

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Palm City, Florida, USA

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Reviewed: Jan. 19, 2009

Wonderful recipe! Made this Christmas Eve to have on Christmas morning. Everybody loved it! I did as others suggested and used 10 eggs and 1/4 cup milk. I went ahead and made the night before, covered with foil and refrigerated, then reheated in a the oven at 250 degrees for approximately 1 hour. I also added about 1/2 cup red peppers and 1/4 cup finely chopped onions. Excellent!

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Christine720

Cooking Level: Intermediate

Living In: Flower Mound, Texas, USA

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Reviewed: Jan. 17, 2009

Very good!!! I used 3/4 cup of milk as well and 10 eggs and I used one kind of cheese kraft mild cheeder cheese 2 cups. very easy I pre heated the dough as well for 8 min's. VERY GOOD.

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kelly28

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Reviewed: Jan. 13, 2009

Needs more eggs. I could barely taste the eggs, but I used biscuits instead of cresant rolls. The biscuits taste better I just have to at about 12 eggs for it to be good.

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cookinmama09

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Reviewed: Jan. 7, 2009

Absolutely Scrumptious!!! I did the 10 eggs, reduced cheese to 2 cups - used taco cheese, sauteed onions, green peppers and garlic, and also added mild green peppers! My picky grandson even liked it! Keeper! Thank you!

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Lisa Wada Mann

Cooking Level: Expert

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Reviewed: Jan. 2, 2009

I made this recipe for Christmas breakfast and added the additional ten (10) eggs as another reviewer suggested. I cooked the casserole accordingly and then had to take it to the family gathering. A family member suggested that we put the casserole in the oven with covered tin foil on 300 degrees in order to re-heat the dish (which was just fine IMHO). DO NOT DO THIS!!! It burnt the crescent roll bottom layer and I was not a happy camper. Needless to say everyone loved the top layering however the burnt bottom ruined the dish. I will definitely make this recipe again because I know it can be wonderful cooked properly!

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MandaLynne

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2008

I made this for Christmas day breakfast. I changed this receipe up a bit to give it a 5 star rating. I did prebake the crust first for about 7 minutes before adding ingredients. I also added cheese on top after the eggs were done setting and this was in addition to the cheese called for in the recipe. I added 10 eggs, hot pepper flakes, I used Jimmie Dean Sage sausage, New Orleans Cajun Spice, salt and pepper, oregano, italian seasonings. I also saute' a green pepper and onion and fresh garlic and added that also to the eggs. Living in New Orleans, I highly season my food to give it a kick. I used a blend of different cheeses, mozzarella, Italian Cheese blend and Mexican Cheeses. Next time I will drain a can of Mexican Style Rotel tomatoes to give it a further kick.

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TALCOTT

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Reviewed: Dec. 31, 2008

This recipes is EASY and TASTY, definitely worth trying it. It was very good just the way the recipe is, I thought it was a lot of cheese, but that is just for my taste. Others think it's perfect.

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LACOTTER

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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Reviewed: Dec. 29, 2008

Wow - my guests could not get enough of this! There were no leftovers, and they were disappointed that there wasn't more. Next time I'm doubling this and skipping the quiche!

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mamaflee

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Reviewed: Dec. 29, 2008

I read through tons of reviews on this and made several changes. I cooked a pound of sausage and about 6 cut up slices of bacon together, I only used about half of the meat mixture. I pre-cooked the croissants for about 9 minutes. I used a garlic parmesan seasoning and black pepper to season the egg mixture. The egg mixture had about the equivalent of 12 eggs (I used egg beaters) less than 2 cups of cheddar cheese, a can of mushrooms, and a can of sliced black olives. I poured everything on top of the croissants and then put a small layer of hash brown shreds on top and sprinkled more black pepper. I cooked the whole thing for about an hour and a half. I would definitely add a sour cream or cream cheese next time for some tang and not use the hash browns, they ended up crunchy and didn't add much else. Will probably use the southwestern egg beaters or cut up onions and peppers and maybe some tomatoes. My two daughters and I like it but my husband hasn't tried it yet.

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Desi

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Reviewed: Dec. 28, 2008

Really good. Quick easy and very tasty. I used a sausage that had sun dried tomatoes and mozzarella - yum!

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Susan A

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Reviewed: Dec. 28, 2008

I made a few revisions to fit my taste. I halved the recipe and added 1 extra egg, 1/2 can diced green chilis, and 2 cups of Mexican style cheese instead. I also baked the crescent roll crust for about 8 minutes to make sure it was crispy when it was finished. It was very tasty! Thanks for the great base recipe!

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KRRRYSTAL

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 25, 2008

After reading a lot of reviews I had high hopes for this recipe.I made it this morning while the kids were opening presents. I followed some of the reviewers suggestions but it took about an hour to cook and it was nearly burnt on top and not to mention the dough was burnt also. Nobody ate it. Very dissapointing. Will be deleting from recipe box.

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yadikeith

Cooking Level: Intermediate

Home Town: Mckinney, Texas, USA

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Reviewed: Dec. 25, 2008

Very Good! Was a Christmas Morning hit with my family. So easy to make!

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LUCKYLADYBUG78

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Reviewed: Dec. 20, 2008

I love this recipe; it's our favorite for breakfast. I always end up with a bit extra of the crescent roll dough, so I cut it up into small pieces and sprinkle over the top before I bake. I also prebake the bottom crescent roll dough for about five minutes before topping it with the rest of the ingredients. Thanks for the wonderful recipe!

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Shannon F

Cooking Level: Intermediate

Home Town: Schuylerville, New York, USA

Living In: Greenwich, New York, USA

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Reviewed: Dec. 7, 2008

Great casserole! Easy to prepare and very tasty! I will definitely be making this again!

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blossomingcook

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Reviewed: Nov. 30, 2008

I made this and put in italian seasoning. This did nothing for me and my family. Have had better egg bakes. Will not make again. Not horrible but NOTHING SPECIAL>

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 29, 2008

I made this for Thanksgiving breakfast and everyone loved it.

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Michelle

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Reviewed: Nov. 23, 2008

I have tweaked this recipe just a bit by using 4 cheese mexican blend, however whenever it has been presented, everyone has asked for the recipe! It is always a hit.

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Julia

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Reviewed: Nov. 20, 2008

Excellent!

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INDIANAFANATIC

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Noblesville, Indiana, USA

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Egg and Sausage Casserole

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