Crescent Roll Breakfast Casserole

vballkae's Note:

I received this recipe from a friend, and have only made slight variations. It's a big hit whenever company visits, and for work breakfast potlucks.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 16

• 2 (8 ounce) cans crescent roll dough (use the regular ones, not the big and fluffy, because they take longer to bake)
• 1 lb sausage
• 6 eggs
• 8 ounces cream cheese
• 1 ½ cups cheddar cheese

Directions:

1. Layout 1 can of crescent roll dough flat in cake pan.
2. Bake at 350 degrees for 10 minutes.
3. Brown sausage and drain. Mix sausage with cream cheese.
4. Spread mixture over dough.
5. Mix eggs and pour over sausage mixture. Spread cheese over eggs.
6. Layout crescent roll dough flat over cheese.
7. Bake for 25 minutes at 350 degrees.
8. If I don't have sausage on hand, will use hamburger and season with favorite hot sauce. Also, the original recipe calls for 2 cups cheddar cheese and 3 eggs scrambled (cooked). The baking time can then be cut back to 15 minutes, if eggs are already cooked.

Reviews

[Chef #874900]

Cooked this for dinner. I substituted ground beef for the sausage and used pepper jack cheese instead of cheddar (which was awesome). It was a heavy dish though with the cream cheese but at least that made it edible. The beef/cream cheese mixture was so thick that the egg mixture didn't penetrate leaving with distinct layers. It wasn't a terrible dish but it wasn't a great dish by no means. It could be because our family likes zucchini pies and quiches and this wasn't anywhere close to those. I will give this recipe another chance with sausage but will have to add in some veggies.

[Chef Nasus]

This recipe is good, HOWEVER, I think it should be said that the 'description/instructions' should be modified. First of all, you said to use a 'flat' cookie sheet, which happens to have NO sides and you are using 'liquid egg material'so flat and flat and wet make for a mess. Particularly since you have changed the recipe doubling the amount of egg in originas as stated. So I found it best to create a small 'edge' on the bottom crescent, somewhat of a crust edge to HOLD the egg as it does not stay in one place. And, it needed 'flavor' other than just salt...so I added herbs to the eggs and used a sage enhanced sausage. It turned out beautifully, the SECOND time, the firs time I don't feel it was five stars at all.