I love this, now a tradition in the Smith home on most holiday mornings. I love that you can prepare the night before and just bake the next morning.
1 can crescent rolls
1 lb sausage, I like either maple or sage
6 eggs
1 cup millk
2 cups Monterey Jack cheese
Flatten out crescent rolls to make a crust in a 13×9 dish. Cook sausage until brown and crumbles, then place on top of the unbaked crust. Mix the eggs and milk and pour over the sausage. Cover and refrigerate overnight. Top with the shredded cheese and bake at 350 degrees for about 30 minutes until done.
