1 lb. bulk pork sausage
1 (8 count) pkg. refrigerated crescent rolls
1 c. frozen loose pack hash brown potatoes, thawed, or grated fresh potatoes
1 c. (4 oz.) shredded Cheddar cheese
5 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2-3 tbsp. Parmesan cheese

In skillet, cook sausage until browned, drain fat. Separate crescent dough into 8 triangles. Place on an ungreased pizza pan with points toward center. Press over bottom and up sides to form crust. Sprinkle with potatoes. Top with Cheddar cheese.

In bowl, beat together eggs, milk, salt and pepper. Pour over crust. Crumble sausage over pie. Sprinkle Parmesan cheese over all. Bake at 375 degrees until eggs are set, 25-35 minutes.