Comments on: Strawberry Croissant Breakfast Casserole with Cream Cheese

By: Rachel Ballard

Rachel Ballard — Thu, 20 Jun 2019 13:04:40 +0000

In reply to Debra.

Hey Debra–no worries–I’m sure it will be just fine. I use a thermometer in my oven (separate from the one built in) to make sure that temperatures are exact for recipes, but most home cooks don’t have that option and oven temperatures vary by as much as 50 degrees hotter or cooler depending on the manufacturer. That’s why I always say watch the food and not the fire and you’ll be fine. It sounds like you’re doing just that and I’m sure it will be delicious when it’s done. –Rachel

By: Debra

Debra — Wed, 19 Jun 2019 22:54:33 +0000

Followed directions perfectly. Baked for 25 minutes. Not even half way cook. I’m currently cooking for another 30 minutes. We’ll see! Hope it’s not soggy. It almost seems like a cup of milk was way too much liquid?

By: Rachel Ballard

Rachel Ballard — Tue, 23 Oct 2018 15:35:25 +0000

In reply to Sharon.

I’m so glad you liked it Sharon! It’s been ages since I’ve had this myself. I need to make it for my family soon. So glad you enjoyed it. 🙂 –Rachel

By: Sharon

Sharon — Mon, 22 Oct 2018 22:40:17 +0000

I made this for Sunday breakfast and it was simple and tasted amazing! Thank you!

By: Rachel Ballard

Rachel Ballard — Fri, 03 Mar 2017 18:46:50 +0000

Great Idea

By: Rachel Ballard

Rachel Ballard — Sun, 16 Mar 2014 10:51:56 +0000

In reply to Debbie. It won't matter too much Debbie, but once your cream cheese is blended, it is fine to add them then.Sorry about that--I have edited the recipe! :)

By: Debbie

Debbie — Sun, 16 Mar 2014 02:52:20 +0000

I am not sure when to add the eggs

By: Rachel Ballard

Rachel Ballard — Fri, 14 Mar 2014 13:20:10 +0000

In reply to Kathi Kirk @ laughingspatula.com. Well you can thank The Girl Who Ate Everything for the idea Kathi.I swapped out the fruit, but it is really really good. In fact, this was all I had for dinner the night I made it. :) Bad me!