1 lb. sausage 1-8 oz. refrigerated crescent rolls 1 C. frozen hash brown potatoes, thawed 1 C. Cheddar cheese, shredded 5 medium eggs 1/4 C. milk 1/2 tsp. salt 1/4 tsp. pepper 2 T. Parmesan cheese
In skillet, cook sausage until crumbled and browned; drain and set aside. Press crescent roll dough over bottom and up sides of ungreased 12" pan or 9x13" pan; sealing perforations completely. Spoon sausage over crust; sprinkle with potatoes. Top with Cheddar cheese; set aside. Beat together eggs, milk, salt and pepper in mixing bowl; pour over filling. Sprinkle with Parmesan cheese. Bake at 375F for 20 to 25 minutes. Serves 6 to 8.