Reviewed: Aug. 26, 2007

I am asked to bring this for any brunch/family function for breakfast. Everyone thinks this takes awhile to make, but it is super easy and quick. Thanks so much for a delicious recipe!!!

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Camikb1

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Navarre, Florida, USA

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Reviewed: Aug. 15, 2007

I make this for pot luck at work alot and everyone goes crazy for it. I do cook it about 5-10 longer than recipes calls for. PERFECT!

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Becky

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Reviewed: Aug. 11, 2007

This was great, even my 2 year old ate it. I didn't have crescent rolls so I pressed buttermilk biscuits as the bottom crust and cut the leftover biscuits into tiny squares and sprinkled them on top, what a great presentation. Had a good flavor but next time I will saute green peppers with the sausage and serve it with homemade milk gravy, Yuuummmm..Thanks for the recipe

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~*EmMa*~

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2007

I have made this twice for company, and everyone loves it! I use lite pork sausage and add chopped onion when cooking meat. I also use low-fat crescent rolls and egg substitute for half the eggs. Bake 30-35 minutes.

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Contessa

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Reviewed: Aug. 3, 2007

Excellent recipe. I make mine a little healthier by using low fat crescent rolls, egg beaters, low fat cheeses (the no fat cheeses don't melt very well) and turkey sausage.

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JEANETTEBIRD

Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA

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Reviewed: Jul. 28, 2007

I made this for our SS Class and they all loved it! Had to make copies of recipes for a couple of the ladies. Very Easy

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Johanna

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Jul. 10, 2007

I took the previous reviewers advice and used 10 eggs, a bit of milk (I think I used 1/4 c, less cheese and prebaked the crescent rolls for 6 minutes. Even with the added time for the rolls, it still needed a longer cooking time. I guess it was about 10 minutes longer...I just waited until it was not jiggly at all (especially in the middle) and it turned out really moist!

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Laurenski

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Jul. 9, 2007

Absolutely delicious!!! Took the suggestions and used 10 eggs, 3/4 cup milk, and only 1 cup of cheese. Also used both oregano and Italian seasoning. This was a WONDERFUL breakfast, and wasn't to bad reheated!

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Emily Lucille

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Jun. 5, 2007

I made this for a meeting and everyone loved it

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lsmozart

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Reviewed: May 22, 2007

I make this on special occasions now. Great Christmas morning tradition. My family loves this one!!!

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pam

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Reviewed: May 22, 2007

I made this for a graduation brunch and prepared the sausage (I used turkey sausage) and the egg mixture two days ahead. I kept them seperate and precooked the crust, as suggested in the morning and assembled and baked. It was very popular. I will make this again.

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kpals

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Reviewed: May 13, 2007

I made this as a part of my Mother's Day Brunch, and my family loved it! I reduced the egg and liquid measurements as suggested here, though I stuck with the dried oregano. Use the oregano! The smell of the sausage and seasoning while baking is divine. Really delicious. I'll make this again.

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Daniellers

Cooking Level: Beginning

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Reviewed: May 8, 2007

Absolutely delicious!!!! This was a huge hit in our household, and I definitely will be making it again. My son especially enjoyed it as he was able to 'help' make it -- stirring in the cheeses and oregano.

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Sarah H.

Cooking Level: Beginning

Home Town: Hoffman Estates, Illinois, USA

Living In: Pingree Grove, Illinois, USA

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Reviewed: May 6, 2007

easy AND delicious!

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DIMOCKPS

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Reviewed: Apr. 11, 2007

This recipe is okay. Not anything to get excited about though. It lacks flavor. The crust is the best part...but, it's basically just a ton of cheese. The oregano is a bad attempt at adding flavor. The best egg/sausage casserole I've tried on All Recipes is http://allrecipes.com/Recipe/Sausage-Casserole/Detail.aspx. Check that one out instead.

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Micah

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Reviewed: Apr. 9, 2007

I made this recipe yesterday for our Easter Brunch and it was delicious! It was super easy to prepare and was a big hit with my family members. My teen son is already asking when I can make it again. I followed the original recipe exactly and it turned out perfect. Thanks!

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OCEANBLU

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Reviewed: Apr. 7, 2007

Excellent! I followed others' suggestions to increase the eggs to 10, add 3/4 cup milk, decrease the cheese to a generous cup each, and pre-bake the crescent roll part for 5 minutes at 350. I used turkey sausage. Next time I will probably use about 3 cups total of cheese....but it was wonderful as is. My family, including 2 young kids, loved it. Thanks for the post!

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Mar. 29, 2007

I make this for guests all the times and the compliments just keep on coming. I usually cook it 5 or 10 minutes longer, since I can't tell if the liquid is just cheese grease or if its uncooked egg. Better safe than sorry!!! I skipped the oregano once and man, was that a mistake.

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princesslane

Cooking Level: Intermediate

Home Town: Belfair, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Mar. 11, 2007

Excellent and VERY EASY and FAST breakfast recipe! My 10 year old said it was the best breakfast he ever had, and it fed 4 children and 7 adults with pieces to spare!! THANKS FOR A GREAT RECIPE!!!

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Micah King

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Reviewed: Mar. 2, 2007

Ok...I have a granddaughter who hates eggs, but loves sausage and cheese. She was visiting me when I talked here into "trying something new". She had some of this and immediately called her mother and told her that she ate some eggs. Needless to say, I'm sure she loved the sausage and cheese too. I used the large size crescent rolls (seemed to cover the pan easier) and added extra eggs. I've made it with and without the oregano and like it better with. I'll have to try it with the milk though. I generally have to cook it an extra 10 minutes. I have a regular potluck I go to once a month and this is an expected dish. Definitely a keeper.

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