Just to let you know RG, we precooked the bacon and onions and spread that on top of the mozzarella and Parmesan. We didn't crack the eggs onto the pie until halfway through the baking time for the crescent rolls, and when that time was up we put it under the broiler for a minute or so just to firm up the tops of the eggs. They were done perfectly. No runny whites, but the center of the yokes were still soft. Enjoy.
I can smell the sauerkraut from here Mac. West wind ya know Rg
Well, I'll hope for prevailing East iwnds Rg