1 12 oz. Package of bulk pork sausage
1 tube Pillsbury crescent rolls
1 cup frozen shredded hash-brown potatoes
1/2 cup shredded cheddar cheese
3 eggs
1/2 tsp. Salt & 1/8 tsp pepper
3 tbsp milk

Crumble sausage into medium skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently. Drain. Separate dough into 4 rectangles. Place in an ungreased 13x9 inch pan. Press over bottom and 1/2 inch up the sides, pressing together the perforations. Spoon the sausage evenly over the crust. Sprinkle with potatoes and cheese. Beat eggs in bowl, add all remaining ingredients and pour over the crust. Bake at 375 degrees for 19 to 23 minutes or until center is set and edges are deep golden brown.