1 lb. sausage
1 pkg. refrigerated crescent rolls
1 can sliced potatoes, drained
1 c. shredded sharp Cheddar cheese
5 eggs
1/4 c. milk
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. grated Parmesan cheese

Crumble pork sausage in skillet and brown evenly; drain. Separate crescent rolls and press into ungreased 9 inch pie plate to form crust. Spoon brown sausage over crust. Top with potatoes and sprinkle with Cheddar cheese. Beat eggs together with milk, salt, and pepper; pour over cheese. Sprinkle with Parmesan cheese. Bake in preheated 375 degree oven 25 to 30 minutes or until knife inserted in center comes out clean.

Let stand 5 to 10 minutes before serving.

Keep the crust from overbrowning by wrapping with strips of aluminum foil for at least the first half, if not all of the baking time.

Makes 6 servings.