1 can crescent rolls
1 lb. sausage, cooked and drained
mushrooms, sliced to taste
3/4 lb. Monterey Jack cheese
6 eggs
1 can cream of onion soup

Line a 13 x 9-inch dish with the crescent rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix the eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight.

Bake at 350°F for 1 hour.