1 can (8 oz.) refrigerated crescent rolls
16 refrigerated smoked cocktail sausage links
1 large bell pepper, coarsely chopped (1 1/2 c.)
1 1/2 c. shredded Monterey Jack cheese (6 oz.)
1 can (10 3/4 oz.) condensed cream of onion soup
4 eggs

Heat oven to 350°F. Unroll crescent roll dough. Place dough in bottom of ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Press seams closed and push dough 1 inch up sides of baking dish. Arrange sausage evenly on dough. Sprinkle with bell pepper and 1 cup of the cheese. Beat soup and eggs until blended; pour over ingredients in baking dish.

Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.