1 lb. bulk mild pork sausage
1 (8 oz.) can refrigerated crescent rolls
2 c. shredded Monterey Jack cheese
2 tbsp. chopped green pepper
4 eggs, beaten
3/4 c. milk
1/2 tsp. oregano
1/8 tsp. pepper

Cook sausage in skillet until browned and crumbly. Drain well. Unroll each half of crescent roll dough to make a rectangle. Press dough into bottom and 1/2 inch up sides of lightly greased 9 x 13 x 2 inch baking dish, pressing seams securely to seal. Sprinkle sausage over dough, top with cheese, and sprinkle with green pepper. Combine remaining ingredients and pour over casserole. Bake at 400 degrees for 18 to 20 minutes.