1 lb. bulk pork sausage
1 (8 oz.) can refrigerated crescent dinner rolls
2 c. shredded cheese
4 eggs, beaten
3/4 c. milk
1/4 tsp. salt
1/8 tsp. pepper

Crumble sausage in a medium skillet; cook over medium heat until brown; drain well. Line bottom of a buttered 13"x9"x2" baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with the sausage and cheese.

Combine remaining ingredients; beat well and pour over sausage. Bake at 425 degrees for 15 minutes or until set. Cut into squares, serve immediately. Yield: 6 to 8 servings.