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

Crumble sausage in a medium skillet and cook over medium heat until browned, stirring occasionally. Drain well. Line bottom of a buttered 13 x 9 x 2 inch baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese. In a separate bowl, combine remaining ingredients, beat well and pour over sausage. Bake at 425 degrees for 15 minutes or until set. Let stand 5 minutes. Cut into squares and serve hot.