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1 lb. bulk pork sausage
1 (8 oz.) pkg. refrigerator crescent dinner rolls
1 c. frozen hash brown potatoes, thawed
6 eggs
1 c. (4 oz.) grated Longhorn Cheddar cheese
Garnishes: cherry tomato halves, parsley sprigs

Cook sausage until browned, stirring to crumble; drain well and set aside. Unroll crescent roll dough into a lightly greased 13 x 9 x 2 inch baking dish. Press bottom and sides to form a crust, seal perforations. Prick with a fork. Bake at 350 degrees for 6 minutes on lower oven rack. Spoon sausage evenly over crust, top with potatoes. Beat eggs well, pour over potatoes. Bake uncovered at 350 degrees on lower oven rack for 25 minutes or until set. Sprinkle cheese evenly over top. Bake an additional 5 minutes or until cheese melts. Garnish if desired. Yield: 8 servings.
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