2 cans crescent rolls
1 lb. sausage, browned & grease drained off
2 c. grated cheese (1 c. Swiss & 1 c. Monterey Jack or Cheddar)
8 eggs (lightly beaten with a whisk or fork)
1 1/4 c. milk or half & half
1/2 tsp. salt

Spray baking sheet with nonstick vegetable spray (cookie sheet with sides). Spread crescent rolls over bottom and up edges of pan. Be sure to press closed all perforations in rolls so mixture will not leak through. Spread cooked sausage over dough. Sprinkle cheese over sausage. Pour eggs, milk and salt over cheese.

Bake 30-40 minutes or until golden brown. This casserole will keep in the refrigerator after it is baked for a day and is excellent when rewarmed in a microwave. (For a smaller family, half recipe and prepared in 9 x 13 inch casserole dish.)