Ingredients
1 pound bulk pork sausage
1 tube (8 ounces) refrigerated crescent rolls
4 eggs
2 tablespoons milk
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese
Preparation
In a large skillet, crumble sausage and cook over medium heat until no longer pink; drain. Unroll crescent dough onto the bottom and 1/2 in. up the sides of a lightly greased 13-in. x 9-in. baking pan; seal seams. Sprinkle with sausage. In a large bowl, beat the eggs, milk and pepper; pour over sausage. Sprinkle with cheese.
Bake, uncovered, at 400° for 15 minutes or until a knife inserted in the center comes out clean. Yield: 8 servings.
