Crescent Brunch Bake

1/4 pound bulk pork sausage
1 tube (4 ounces) refrigerated crescent rolls
2/3 cup shredded cheddar cheese
2 eggs, lightly beaten
1/4 cup milk
Salt and pepper to taste

Crumble sausage into skillet; cook over medium heat until no longer pink. Drain. Unroll crescent dough into one long rectangle; seal seams and perforations. Press dough onto the bottom and up the sides of a greased shallow 3-cup baking dish.

Trim dough even with edge of dish. Fill with sausage and cheese. In a bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Bake, uncovered, at 425 degrees for 16-20 minutes or until a knife comes out clean. Makes 2 servings.