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

Crumble sausage in skillet. Cook over medium heat until brown, stirring occasionally. Line bottom of buttered 9 x 13 x 2 baking dish with crescent rolls, firmly sealing perforations. Sprinkle with sausage and cheese. Mix remaining ingredients; beat well and pour over sausage. Bake at 425 degrees 15 minutes. Let stand 5 minutes. Cut into squares and serve.