1 lb. bulk pork sausage
1 pkg. (8) refrigerated crescent rolls
1 c. frozen loose packed hash browns, thawed
1 c. shredded sharp cheese (4 oz.) or Swiss or Monterey Jack
5 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. grated Parmesan cheese

In skillet, cook sausage until browned, drain off excess fat.

Separate crescent dough into 8 triangles and place in an ungreased 12 inch pizza pan with points toward center. Press over bottom and up sides to form a crust. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese.

In bowl beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan over all. Bake at 375 degrees for 25 to 30 minutes.