Reviewed: Jul. 5, 2008

Very good. It takes 30-35 minutes to fully bake. I will use this recipe again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

E Lee

Cooking Level: Expert

Living In: Irvine, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2008

I tried this one out and have to say it is good, but maybe not great. Considering all the great reviews, perhaps I was having an off day and not the recipe. I do know I will try it again though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

OStreetGuy

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2008

I prepared 6 pans of this recipe for a group of 70 ladies. Eveyone one of them loved it. It was easy to make and tasted absolutely delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

David Chambers

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2008

Very easy to make. I browned the sausage the night before and added it to the rest of the recipe on Easter morning. Quick, easy, and delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rauscher

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2008

I also used some of the other people's suggestions. I used 10 eggs, 3/4 cup milk, Italian Seasoning, and just 2 cups of blended cheese. Came out perfectly!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Teresa Bullock

Cooking Level: Intermediate

Living In: Durant, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2008

I made this dish for Sunday brunch. It was GREAT!! I reduced the sausage to 1 pound and while making it realized I WAS OUT OF MILK... but I had some butter milk on hand and dediced to take a chance and use it. The flavor was GREAT. I prebaked the dough as may other people stated in their reviews. I love recipe it's simple and flexable.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HappyAZGirl

Cooking Level: Expert

Home Town: Yuma, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2008

I used 12oz. of sausage and omitted the salt, and the casserole still turned out quite salty! Also, I am not sure what went wrong but the consistency was a lot denser/tougher than I had expected!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lulu

Cooking Level: Beginning

Living In: Tampa, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2008

Maybe use ham instead or make very small pieces of sausage. Needs to cook longer than 15 minutes to set up center.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lori

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2008

I made two casseroles New Year's Morning to cure everyone's hang-overs. One I made exactly as the recipe states and the second one I made with diced ham, green onions and Jack cheese. The sausage version is ALWAYS a huge hit! Suprisingly the ham and cheese casserole was just as delicious if not better!!! Next time I make this casserole I think I'll try it with swiss cheese, cooked crumbled bacon, and then top it with some thinly sliced tomatoes, I'm thinking a kinda BLT version. Maybe sprinkle a little Parmesan cheese on top? The variations on this could be endless...sauteed Mushrooms with smoked Gouda? How about diced Red Bell Pepper with Ham and a creamy Havarti cheese? YUM-YUM-YUM!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

Ok this recipe is a great starter, but you need to make the changes that others suggest to make it great. Cook the cresent rolls about 5-7 min before you add the other ingred, also you may need to add a few more eggs. Also I added tea of mustard powder. Everyone loved it and had my mom asking for the rescipe. :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LADYBUGSZ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

I made this for Christmas brunch. I added cilantro and green onions, cayenne pepper and garlic powder. I also used six eggs and the full pound and a half of sausage. With the cheese on top it was hard to tell if the eggs were set, it looked completely cooked after about twenty minutes, the biscuit layer was golden brown and the cheese was completely melted, but the eggs were still runny so I cooked it another ten minutes, but really it need maybe fifteen more. It was delicious, though, I made a white gravy to go on the side. Next time I will use fewer eggs and also skip the salt, the sausage is salty enough. But I will definitely make it again, it was a big hit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

twinmama

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

I made this for Christmas breakfast & it was a huge success. I used maple sausage which gave it a great flavor. I will use this one again for sure. Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MARCY

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Ellenton, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2007

Great recipe!!! Easy and quick to prepare, your guests will love it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

carmie

Cooking Level: Expert

Home Town: Barranquilla, Atlantico, Colombia

Living In: Mount Holly, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2007

This is more like a quiche, made a few changes: 6 eggs, 1 lb sausage, 1 1/2 Tbs dried chopped chives, baked at 350 for 30 minutes. Cooled slightly and cut into small squares for a buffet. Will use this recipe again & again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

foodwiz

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Fort Washington, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2007

My family loves this. I used a few of the suggestions of others and added an extra egg, cheddar instead of mozzarella, and bake the crust for about 5 minutes before adding the filling.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2007

Very easy to make and very good. I did make some changes based on some of the reviews I read. I actually used mozarella and cheddar but would like to continue to experiment with different cheeses. I used only 1 lb of sausage, 6 eggs and 1 cup of milk. The only other change I would probably do is the type of sausage. I mixed regular pork sausage and maple sausage. I would like a little more of a zing so next time I will use spicy (or zesty) sausage and mix with maple sausage. My mouth is watering in anticipation.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Libra

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2007

I made this for Mother's Day and we all loved it. It was very easy to make. I did prebake the crust for 10 minutes in a glass pan. I will probably prebake it 8 minutes next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Michele

Cooking Level: Expert

Home Town: Burbank, Illinois, USA

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2007

My husband said to rate this 4.5 stars. I settled for 4. It was great! I took the advice of others and pre-cooked (for about 5 minutes) the rolls. For my oven, it took about 20 minutes for the dish to cook through. Nothing was soggy or overdone. Perfect! The other changes I made was I added a sprinkling of onions to the browning sausage, and cut down on the amount of salt. No added salt is really needed with this recipe. The cheese has plenty. This is a recipe that is easy, quick, and it can be tweaked to suit your tastes. Add cilantro, serve with salsa. Use hamburger instead of sausage and cheddar cheese, or leftover pork, roast, or chicken. Season sausage with a bit of sage or rosemary or thyme. For the garlic lovers, add garlic. Whatever your family likes. The reason it didn't get five stars is, the crescent rolls were quite salty. Next time, I'm going to try puff pastry or Filo dough for the crust. This made a wonderful supper dish, served with a green salad, on a cool spring evening.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2007

This was good - very picky son espec. liked it. Only giving it 4 stars since I changed it after reading reviews. Used 6 eggs, only 1/2 lb sausage and 1 C milk. Baked cresc. roll crust at 425 deg. for 5 mins. as others suggested, then turned down the temp to 400. Baked casserole for 25 mins. Crust was perfect. Could have prob. cooked for a few mins. less, but was good. Pretty easy and provided lots of leftovers for quick bkfst before school/work.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MAINEMOM

Cooking Level: Intermediate

Home Town: Orofino, Idaho, USA

Living In: North Berwick, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2007

This was soooo easy & good, I also made it the night before and baked just the dough for 10 mins alone before adding the mixture but even my 10 yr old daughter said that it was the best thing she had ever had!!!

Was this review helpful? [ YES ]
1 user found this review helpful