1 lb. bulk pork sausage
1 (8 oz.) can refrigerated crescent dinner rolls
2 c. (8 oz.) shredded Mozzarella cheese
4 eggs, beaten
3/4 c. milk
1/4 tsp. salt
1/8 tsp. pepper

Crumble sausage in a medium skillet; cook over medium heat until brown, stirring occasionally. Drain well. Line bottom of a buttered 13"x9"x2" baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients, beat well and pour over sausage. Bake at 425 degrees for 15 minutes. Let stand 5 minutes, cut into squares and serve immediately.