Reviewed: Feb. 24, 2012

Was okay - needed something more to make it more flavorful - green peppers, onions or mushrooms. Something other than egg & sausage.

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Reviewer:

Jennifer G.

Reviewed: Jan. 1, 2012

After reading a lot of the reviews I incorporated a lot of the recommendations and made a few of my own. As some reviewers mentioned I cooked the crescent dough for 5 minutes. Once I took it out of the oven I added a layer of shredded cheddar and monterrey jack cheese. Instead of regular sausage I chopped up some Chorizo and browned it in a skillet with some onions. I let it cool on a paper plate and added some shredded hash browns to the skillet and let them crisp up with some Adobo seasoning. I used 7 eggs to 1 cup milk and whisked together with the salt, pepper and some cayenne pepper. (we like spice). I layered the crisped hash browns on top of the crescent dough and cheese. I added the Chorizo and onions back to the skillet and added the egg mixture and cooked until the eggs started just set up. I then poured that over the hash browns and added a final layer of cheese. I cooked for 25 minutes. Came out great! It was a nice New Years breakfast!

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Reviewer:

KNDRA328

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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Reviewed: Dec. 26, 2011

Extremely easy--and very fast to prepare the morning of. usually I prefer to make these casseroles the night before, then pop in the oven, but the most strenuous part of this is cooking the sausage. I had it ready to go in the oven in no time at all. I added red pepper to the egg mixture just because. We did have to cook another 10-15 minutes for the eggs to set, which darkened the crescent rolls a tad more than we liked, but it was still pretty good. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Oct. 14, 2011

This is seriously good!

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Reviewer:

PEACHES1231

Cooking Level: Intermediate

Reviewed: Sep. 5, 2011

The filling was too mushy for me. I would recommend baking the cresent rolls for a few minutes before pouring the filling in.

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Reviewer:

Stomassi

Reviewed: Jul. 16, 2011

I make this casserole exactly how the recipe calls, and it is awesome! Next time I will leave out the salt though. The sausage adds enough salt.

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Reviewer:

trac113

Reviewed: Jun. 7, 2011

My family really liked this recipe. I used bacon instead of sausage and baked the crescent rolls in the pan for 4 minutes before adding the rest of the ingredients since I was nervous it would be "doughy". Will definitely make again.

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Reviewer:

KARYN

Reviewed: Mar. 13, 2011

I followed the recommendations of some of the others and did some modifying. I used 7 eggs to 1 cup of milk. I also precooked the crescent rolls for 6 minutes. I cooked the sausage and poured the egg mixture over the sausage until eggs were halfway done, then I poured the sausage/egg mixture over the crescent rolls, I topped it wtih monterrey jack and cheddar cheese and baked at 375 for 25 minutes. It was great when eaten fresh, but it is not good when reheated.

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Reviewer:

MYSPANISHEYEZ

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Tampa, Florida, USA

Reviewed: Mar. 9, 2011

Sorry - no one liked this in my house. There was way too much sausage in this for us even w/ 6 eggs. I made this for dinner and I had heartburn ALL night long after eating this and I rarely get heartburn. Maybe a 1/2 a lb. of sausage and lots of veggies added might make it better w/ chedder cheese or a cheese mixture. After what I went through last night, I won't even try it again w/ changes.

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Reviewer:

Mamma's Trying

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

Reviewed: Feb. 27, 2011

This was really good! I made it as written, except that I added some minced garlic to the egg mixture and used monterey jack instead of mozzarella. Yummy! It did take quite a bit longer to bake than the recipe stated, maybe 25 minutes or so? All around good.

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