1 lb. bulk pork sausage
8 oz. can refrigerated crescent rolls
2 c. grated Mozzarella cheese
4 eggs, beaten
3/4 c. milk
1/4 tsp. salt or to taste
Pepper to taste

Crumble sausage into a skillet and cook until brown, stirring occasionally. Drain well. Line bottom of a buttered 9 x 13 inch baking dish with crescent rolls, pressing edges together to seal. Sprinkle with sausage and cheese.

Beat remaining ingredients together well and pour over sausage. Bake in a preheated 425 degree oven for 15 minutes or until set. Let stand 5 minutes, then cut into squares and serve immediately. Serves 6 to 8.

Note: You may use Cheddar, Monterey Jack or any hard cheese in this, and for a supper dish use Italian sausage cooked and crumbled instead of regular sausage with the Mozzarella.