Reviewed: Jan. 13, 2008

I made modifications to this recipe only in one area and that was to make it vegetarian friendly. Instead of using sausage I used Morning Star sausage which is a soy product. I served it to meat eaters and vegetarians and all agreed it was wonderful. There were no left overs.

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Lingy2

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Reviewed: Jan. 5, 2008

YUM!

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Courtini

Cooking Level: Expert

Living In: Lebanon, Indiana, USA

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Reviewed: Jan. 5, 2008

My husband loved this, even my oldest son who doesn't like eggs liked this. Changes I made: added 2 more eggs like a reviewer suggested, and served it with country gravy. We had it for dinner. I am sure I will be asked to fix this again.

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Cappi

Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

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Reviewed: Jan. 3, 2008

I have made this several times now... it was the first recipe I actually made using allrecipes, & I just realized I have never rated it! Being that I use it as a staple now, and that I have used a HUGE variety of ingredients (changing cheeses & meats mainly), I can not possible give this anything but a 5 star. One note: it did take a while for me to figure out why my sides were always burning before the middle was cooked sufficiently. The only change I made was using a larger casserole pan and the problem was resolved. Thanks for a great one!

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cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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Reviewed: Dec. 30, 2007

Scrumptious! made this for Christmas morning and everyone raved about it. The next time, I'll be adding some chopped onions and peppers. I also used sharp cheddar instead of mozz. and low fat crescent rolls. DELISH!

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CHATTY304

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Dec. 29, 2007

Good base recipe, I think I will mix it up a little next time...

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Gabi

Cooking Level: Intermediate

Home Town: El Cajon, California, USA

Living In: Lakeside, California, USA

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Reviewed: Dec. 27, 2007

A very good recipe that was hearty and filling, not to mention easy to make! We enjoyed this as brunch on Christmas morning. It was wonderful to make the evening before and just have to pull it out of the fridge and heat and eat! Thanks for a very good recipe!

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Tina

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Reviewed: Dec. 26, 2007

I made this and 2 other breakfast casseroles for Christmas morning. This one was gone in a flash. I took the advice of others and baked the cresents for 6-7 minutes before I added everything else.

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SASHIROO

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Dec. 24, 2007

I made this today for a Christmas Eve day brunch (along with some mimosas). I also baked the crescent rolls for about 5 minutes and added an additional 2 eggs + 1 egg white. However, next time I will be cooking it at 350 for about 30 minutes. 15 minutes at 425 was NOT ENOUGH time for the eggs to cook. I ended up cooking it for much longer, but was worried about burning the edges. I will say though - it was quite delicious and will make again soon!!! I really liked the idea of making it on Sundays so I can have a real breakfast all week. Just trying to think of a way to make it more figure friendly!

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Roxane Q

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Dec. 22, 2007

A great casserole to mix up and take to work for morning meetings! Everyone loved it and cleared the crumbs! I added many different spices on different occassions... garlic salt, just anything different to give it a slight different flavor each time! LOVE IT... way easy to make as well!

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usafbuckeye1

Cooking Level: Intermediate

Home Town: Bellefontaine, Ohio, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Dec. 19, 2007

YUMMY!!! We just finished our dinner and we loved it! I made a couple minor changes. I baked it on 375. Prebaked the crescent roll for 5 minutes. I used an Italian mix bag of cheese and I used 5 eggs instead of 4. Popped it in the oven for 30 minutes. Made some gravy to pour on the top and it was delicious. Will definitely make this again and again. Thanks.

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littlelamb

Cooking Level: Intermediate

Home Town: Florence, Kentucky, USA

Living In: Acworth, Georgia, USA

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Reviewed: Dec. 10, 2007

Fast,easy and Yummy!I have tried many of these breakfast casseroles and this is by far the BEST! I used Maple sausage by Bob Evans worked and tasted great! Thanks

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jen

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 9, 2007

This was a great tasting recipe, I did not have crescent rolls instead I had to use biscuits, I took someones advise by baking them for only 10 min. using the tempurture directed on its package and then adding the egg mixture on top and baking as directed in the recipe. It turned out great and everyone loved it.

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Not2spicy

Cooking Level: Intermediate

Home Town: Inglewood, California, USA

Living In: Aurora, Colorado, USA

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Reviewed: Dec. 9, 2007

I like this a lot! It's really simple and tastes great. My b/f and I are always in a rush in the morning to get to work so we don't have time for the classic breakfast. I make this casserole every Sunday afternoon that way we have a quick "out-the-door" breakfast to enjoy throughout the week. I started experimenting and last Sunday replaced the Sausage with BEEF CHORIZO. Mmmm, it was a spicy change. Chorizo is a portugese sausage, really red, little spicy, but good. If you use Chorizo, be careful because it is really greasy! You need to drain it pretty well if you're worried about the fat. Chorizo also tends to be pretty "mushy" it won't turn out like chunky sausage, it appears as more of a thick meaty sauce. So to add more of a texture, I added small bits of diced ham. I cooked the ham and chorizo together in the frying pan so the ham can soak in some of the chorizo juices. It came out really well and my b/f asked me to use chorizo again for next weekend. ^^ thanks for the recipe, we love it!!

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Gina-Bo-Bina

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Reviewed: Dec. 6, 2007

This recipe needed some adjusting to be even greater. Instead of crescent rolls, I used flaky pastry, or flaky biscuits in the roll. They were great and lighter. Also I partially scrambled the eggs in order to layer the ingredients and have a more textured caserole, this made the taste even better. The cheese blends were wonderful, and I served it along with syrup, jams, or preserves.

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QutyQ

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Dec. 4, 2007

I tried this recipe last weekend and it was delicious. My husband & I both enjoyed it. I took some of the leftovers to my daughter & son-in-law and they liked it also. I followed other reviewers suggestions and baked the crescent rolls for 5 minutes while I was cooking the sausage. I also used half mozzarella and half cheddar cheese. I will definitely make this again, probably for Christmas morning!

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CAROLP56

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 2, 2007

I had to add a couple of extra eggs to this, the 4 that the recipe calls for isn't enough. I added 1 potato that I fried up in 2 tblsps of olive oil. All in all the recipe was good. I'll be making it again.

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eliray

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2007

Nice recipe. I added bell pepper, green onion, and browned meat with chopped yellow onions. Just like others have noted, I had to bake it 10-15 min longer. Next time, however, I will modify a little more… I would dry the sausage with paper towels before baking. Also, I would lower the temperature a little and cook casserole longer.

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WHATScooking4DINNER

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Nov. 28, 2007

Excellent, fast, and easy! My family loves it.

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MELMEN

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Reviewed: Nov. 24, 2007

This was a hit at our house for Thanksgiving morning breakfast. I doubled the recipe for 12 people. I did make quite a few modifications though.....I used 7 eggs for 1 cup of milk, added seasoning salt to the egg mix, used 2lbs of sausage and browned it with 1/2 an onion, and used 3 different kinds of cheese (asiago, cheddar and mozz) I also cooked the rolls at the bottom of the pan for 5-6 minutes and the crust turned out perfectly even though I had to bake the casserole for a longer duration since it was doubled. The only problem with doubling the recipe is that it it took so long the top layer of eggs obtained a film like texture on it, almost rubbery. The inside of the casserole was delicious but the top was not. I would suggest if you double this recipe, you use two seperate pans and cook everything separately. It just takes too long with a doubled recipe, and the eggs get rubbery. Awesome breakfast dish - will make it again for sure, but wont be doubling in the same pan. Thanks!

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