I had saw people's suggestions to bake the crescent rolls 5 minutes before adding the sausauge and the egg mixture, and I did. Next time I won't do it that way. Because it does take so long for the egg mixture to bake, the crescent rolls did get burned on the bottom. However, I made it for a company brunch, and people still gobbled it up, just scraping it from the middle up. Luckily I made some beneficial modifications. I mixed 1/2 cheddar, 1/2 mozarella, adding 1 10 ounce can of tomatoes and green chiles (I highly recommend adding a veggie for flavor), I went with the large size crescents for a thicker crust, and also added a little garlic powder for taste. I would still like to figure out how people managed to get the eggs thouroughly cooked and not burn the crescents. Next time I will definitely not pre-cook the crescents.
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I had saw people's suggestions to bake the crescent rolls 5 minutes before adding the sausauge...