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

In a skillet, cook sausage until browned, drain off excess fat. Separate crescent dough in 8 triangles. Place in an ungreased 12 inch baking dish with points toward center. Press over bottom and up sides to form crust. Seal perforations.

Spoon sausage over crust, sprinkle with potatoes. Top with cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour onto crust. Sprinkle Parmesan cheese over top. Bake at 375 degrees for 25 to 30 minutes.