Reviewed: Mar. 3, 2012

Tasty, easy, quick. Added extra ham and used cheddar cheese instead of Swiss because I didn't have any when I decided last minute to make this recipe as "breakfast for dinner". Looks great too - the crescent rolls puff up and brown around the egg mixture. I definitely plan on making this again.

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Reviewer:

Debi T.

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Oct. 16, 2011

I was greatly pleased with this recipe. I did change a few things. I put a whole cup of chopped onions, 1/2 c of an orange pepper. I added 2 more eggs, and I dusted the top with mozzarella cheese. I used Velveeta shredded cheese as that is my favorite with eggs. I omitted the salt. I also was generous with the ham, probably used 1 1/3 c. The only other thing I found I should do is reduce the heat to 350 the first 10 minutes of cooking due to using a dark metal nonstick pan. It took a good 27 minutes to cook. The crust did not get overtly brown. I will make this again an again. Great to have another way to use crescent rolls!!

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Reviewer:

SarahTammyMarie

Home Town: Cottage Hills, Illinois, USA

Living In: Brighton, Illinois, USA

Reviewed: Jul. 27, 2011

Delicious!! I made it for supper and it was fantastic!

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Reviewer:

HARTMR

Cooking Level: Intermediate

Reviewed: Dec. 24, 2010

Tasty and easy! I didn't have chives so skipped that and it was still good.

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Reviewer:

rmbowers

Reviewed: Nov. 29, 2010

Very good. I used leftover Ham that I had from Thanksgiving and cheddar cheese since I didn't have any swiss. This was very easy and very good. Also added a little bit of bell pepper into the mix. Will make again.

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Reviewer:

rae

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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Jun. 26, 2010

VERY good! I made it for my husband for Father's Day and had it with fresh donuts from the bakery. It was a great recipe - very easy and yummy.

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Reviewer:

Denise

Cooking Level: Intermediate

Reviewed: Jun. 13, 2010

This was a great brunch dish for such a simple & quick recipe! I was following the recipe exactly but I had 1/4 cup of chopped green bell pepper on hand, so I decided to add them to the onions & we really liked having them in there. I made no other changes aside from being a little generous w/ the amounts of onion & ham. :) Next time, I'll reduce the salt to 1/4 tsp as I thought it was slightly on the salty side (the cooked ham I used had plenty of salt already). The fresh chives are a must not just for the added flavor, but for the beautiful color they provide. I look forward to using this recipe with other kinds of veggies in the future. Presents beautifully w/ that golden crusty edge! Thank you for sharing! :)

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Reviewer:

TTV78

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: San Francisco, California, USA

Reviewed: Jan. 12, 2008

This is an easy to make dish and was well received for our Christmas brunch. Although the recipes says it serves 8, three people finished this up. I like to prepare the crust the night before and cover it well with plastic wrap. I used Pillsbury Golden Layers Refrigerated Biscuits instead of the crescent rolls. I split each roll into two pieces, spread them out over the pan and press together, going up about 1/2 inch along the sides. I also shred the cheese and cut up the onion the night before. This makes for a quick prep in the morning. All I had on hand was dried chives and that worked well. I didn't measure, I just sprinkled them on top. Great recipe.

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