1 lb. bulk hot pork sausage
1 (8 oz.) can refrigerated crescent rolls
2 c. (8 oz.) shredded Monterey Jack cheese
2 tbsp. chopped green pepper
4 eggs, beaten
3/4 c. milk
1/2 tsp. dried whole oregano, crushed
1/8 tsp. pepper

Cook sausage in a skillet until browned, stirring to crumble. Drain and set aside. Unroll each 1/4 of crescent roll dough, making a rectangle. Line bottom and 1/2 inch up sides of lightly greased 13 x 9 x 2 baking dish with rectangles, pressing seams securely to seal. Sprinkle sausage over dough, top with shredded cheese and green pepper. Combine eggs and remaining ingredients and pour over casserole. Bake at 400 degrees for 18 to 20 minutes. May be made day before and refrigerated, then cooked the next day. Serves 8.