By firealarmqueen on November 21, 2008
"This recipe is by Robin Doxey of Gainsville, FL. It was featured in Kraft Food Magazine. I wanted to hold onto it for safe keeping. UPDATE: I heartily recommend pre-cooking your crescents alone for a bit first, else you may get some soggy bottoms!"
Serving Size: 1 (137 g)
Servings Per Recipe: 8
"We enjoyed this Ham and Eggs Breakfast Bake. Loved the two different types of cheese in it also. Thanks for posting this recipe."
"This is a very good recipe to take to a brunch, everyone present enjoyed it. I did take the advise to pre-cook the crescent rolls and glad I did, as they were just right by doing that."
"Loved it! We only had 4 eggs and it still turned out well. Making it for the second time today."
"Very easy and very good. The 1st time I did it as written and the 2nd I used an Italian 6 cheese blend rather than the mozzarella. Use different cheeses it's still great."