1 can crescent rolls
1 lb. sausage
16 oz. hash browns (frozen)
10 to 12 eggs
2 c. Cheddar cheese, shredded
veggies (you may add any you like: mushrooms, onions, green peppers)

Smash crescent rolls in bottom of 9 x 13 pan. Cook sausage and crumble over crescent rolls. Sprinkle hash browns over sausage. Cover dish and refrigerate overnight.

In morning, add veggies if you like them, then whip eggs and pour over top and cover with cheese.

Bake at 350°F for 40 minutes or until eggs are done.