Easy Weekend Breakfast Casserole - cooking recipe

Ingredients

1 lb Bob Evans sausage (original brand)
1 (8 ounce) can refrigerated crescent dinner rolls (can use low fat version also)
2 cups shredded sharp cheddar cheese (can use other cheeses)
5 eggs (beaten)
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

Preheat oven 425 F.
Crumble and cook sausage* in skillet. Cook over medium heat til browned, stirring occasionally. (this can be done a day ahead and stored in a zip lock bag to make assembly faster the next day)
Drain off sausage fat and drippings.
Line bottom of greased 13 x 9 inch baking pan/dish with crescent roll dough, pinching together the perforated seams and pushing the dough so you get a nice seamless bottom that goes from edge to edge of the pan.
Crumble sausage over dough, then sprinkle cheese over the sausage.
Combine eggs, milk and salt and pepper and pour over sausage and cheese making sure the egg mixture gets even distributed.
Bake 15 minutes or until set. Let stand 5 min before cutting into squares. Best served hot.
*Experiment with precooked veggies or even ham whatever goes into an omelette will work in this recipe.