1 lb. bulk pork sausage
1 (8 oz.) can refrigerator crescent rolls
2 c. (8 oz.) shredded Monterey Jack cheese
2 tbsp. chopped green pepper
4 eggs, beaten
3/4 c. milk
1/2 tsp. dried whole oregano, crushed
1/8 tsp. pepper

Cook sausage in a skillet until browned, stirring to crumble. Drain and set aside. Unroll each half of roll dough, making a rectangle. Line bottom and 1/2 inch up sides of lightly greased 13x9x2 inch baking dish with rectangles, pressing seams securely to seal.

Sprinkle sausage over dough. Top with shredded cheese and green pepper. Combine remaining ingredients and pour over casserole. Bake at 400 degrees for 18-24 minutes. Yields 8 servings.