1 lb. bulk pork sausage (you may substitute turkey sausage)
1 (8 oz.) pkg. refrigerated crescent rolls
1 c. frozen, loose-pack hash brown potatoes, thawed
1 (3 oz.) c. shredded sharp Cheddar cheese
5 eggs, beaten (Egg Beaters)
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. grated Parmesan cheese
Whole pimentos (optional)
Fresh oregano (optional)

Cook sausage in a medium skillet until browned; drain. Set aside. Separate crescent dough into 8 triangles; place triangles with elongated points toward center in a greased 12 inch pizza pan. Press bottom and sides to form a crust; seal perforations. Spoon sausage over dough. Sprinkle with hash brown potatoes and Cheddar cheese.

Combine eggs, milk, salt, and pepper. Pour over sausage mixture. Bake at 375 degrees for 25 minutes. Sprinkle with Parmesan cheese and bake an additional 5 minutes. Garnish with pimento and fresh oregano, if desired. Yield 6 to 8 servings.