1 pkg. (8) refrigerated crescent rolls
1 lb. pork sausage, cooked and drained
1 c. frozen hash brown potatoes
onion and pepper (optional)
5 eggs
1 c. shredded Monterey Jack or Cheddar cheese
1/4 c. milk
1/2 tsp. salt
1 tsp. pepper
2 tbsp. Parmesan cheese

Place rolls into two 9-inch pie pans, points of rolls toward center of pans. Layer sausage and potatoes. Add onions and peppers, if you like. Beat eggs with milk, salt and pepper and pour over top. Sprinkle with Parmesan cheese.

Bake at 375°F for 25 to 30 minutes.

Can be frozen or made ahead.

Makes 8 servings.