1 lb. bulk pork sausage
1 pkg. (8) refrigerated crescent rolls
1 c. frozen loose-pack hash brown potatoes
1 c. shredded sharp Cheddar cheese
5 beaten eggs
1/4 c. milk
2 tbsp. Parmesan cheese

In a medium skillet cook sausage until it is browned. Drain well. Separate crescent dough into 8 triangles. Place dough on an ungreased pizza pan, with points toward the center. Press over the bottom and up sides to form a crust. Seal the perforations. Spoon the sausage over the crust. Sprinkle with potatoes. Top with the Cheddar cheese.

In a bowl beat together the eggs, milk and 1/8 teaspoon pepper. Carefully pour over mixture in crust. Sprinkle with the Parmesan cheese. Bake at 375 degrees for about 25 minutes or until set.