1 lb. whole hog bulk sausage
1 (8 oz.) can refrigerated crescent rolls
1/2 lb. shredded Mozzarella cheese
1/2 tsp. fresh sage
4-6 eggs, beaten
3/4 c. milk
1/4 tsp. salt
1/8 tsp. fresh ground pepper

Crumble sausage in a skillet as you brown it. Drain well. Line bottom of a buttered pan or baking dish, 13"x9"x2" with pastry from can of crescent rolls, forming roll pastry into a uniform layer on bottom of pan. Sprinkle pastry layer with sausage, sage and cheese. Beat remaining ingredients well and pour evenly over all. Bake at 425 degrees until set, about 15 to 20 minutes. Let stand 5 minutes before serving.