1 lb. bulk pork sausage
2 c. (8 oz.) Monterey Jack cheese, shredded
3/4 c. milk
1/8 tsp. pepper
1 (8 oz.) can crescent rolls
2 tbsp. green bell peppers, chopped
4 eggs, beaten
1/2 tsp. dried whole oregano

Cook sausage until browned, drain and set aside. Unroll each half of crescent roll dough making a rectangle. Line bottom and 1/2 inch up sides of lightly greased 9x13x2 inch dish. Press rectangle seams securely to seal.

Sprinkle sausage over dough and top with shredded cheese and green pepper. Combine eggs and remaining ingredients and pour over casserole. Bake at 400 degrees for 18-20 minutes. Yield: 8 servings.