1 pound bulk pork sausage
1 (8-ounce) tube of refrigerated crescent rolls
2 cups part-skim mozzarella cheese, shredded
8 large eggs
2 cups milk, 2%
1/2 teaspoon salt
1/4 teaspoon pepper
1. Preheat the oven to 375 degrees F.
2. Grease a 9x13-inch baking dish.
3. In a large skillet over medium heat, cook the sausage, breaking it up as it cooks, until no
longer pink, about 6 to 8 minutes.
4. Drain the fat from the skillet.
5. Unroll the crescent roll dough into the prepared baking dish.
6. Seal the seams and perforations in the dough.
7. Sprinkle the dough with the cooked sausage and mozzarella.
8. In a large bowl, whisk the eggs, milk, salt, and pepper.
9. Pour the egg mixture over the sausage and cheese.
10. Bake uncovered until a knife inserted into the center comes out clean, about 35 to 40 minutes.
11. Let stand for about 5 to 10 minutes.
Time: 50 minutes
Yield: 12 servings