Ingredients
1 pound bulk pork sausage1 tube (8 ounces) refrigerated crescent rolls4 large eggs2 tablespoons 2% milk1/8 teaspoon pepper3/4 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 13x9-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° until a knife inserted in the center comes out clean, about 15 minutes.
