1 lb. sausage
8 oz. can crescent rolls
2 c. shredded Monterey cheese
4 eggs, beaten
3/4 c. milk
1/4 tsp. salt
1/8 tsp. pepper

Crumble sausage; cook and drain. Line bottom of a buttered 9 x 13 inch pan with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine milk, eggs, salt, and pepper; pour over. Bake 25 minutes at 375 degrees. Serve immediately. This can be assembled the night before in the casserole dish.