1 lb. pork sausage
1 (8 oz.) can refrigerator crescent rolls
2 c. shredded mozzarella cheese
4 eggs beaten
3/4 c. milk
1/4 tsp. salt
1/8 tsp. pepper

Cook the sausage in a skillet until it is brown and crumbly; drain well. Line the bottom of a 9x13 pan with the rolls, sealing perforations. Sprinkle the sausage and cheese over the rolls. Beat the eggs with milk and seasonings in a bowl. Pour over the sausage and cheese. Bake at 425 degrees for 15 minutes, or until set. Let stand for 5 minutes before cutting into squares.