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| Weekend Brunch Casserole
1 pound of bulk pork sausage
1 can (8 ounces) refrigerated crescent dinner rolls
2 cups (8 ounces) of shredded mozzarella cheese
4 eggs, beaten
3/4 cup of milk
1/4 teaspoon of salt
1/8 teaspoon of black pepper
Preheat oven to 425ºF. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Line bottom of greased 13x9-inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares. Serve hot. Serves 6 to 8.
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