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

Crumble sausage in a medium skillet; cook over medium heat until browned; drain well. Line bottom of a buttered 9x13 inch baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese.

Combine remaining ingredients; beat well and pour over sausage. Bake at 425 degrees for 15 or 20 minutes. Let stand 5 minutes. Cut into squares and serve immediately. Yields 6 to 8 servings.