Sausage and Cream Cheese Breakfast Casserole

Sausage and Cream Cheese Breakfast Casserole 1 can refrigerated crescent rolls 1 lb breakfast sausage, cooked 1 (8-oz) package cream cheese, softened 1-1/2 cup shredded cheddar cheese, divided 6 eggs 1/2 cup milk 1/2 tsp pepper Preheat oven to 350. Lightly spray a 9×13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal. Mix together cooked sausage, cream cheese and 1 cup shredded cheddar cheese. Spread mixture over crescent rolls. Whisk eggs, milk and pepper until well blended. Pour over sausage mixture. Top with remaining 1/2 cup of cheese. Bake 25-35 minutes or until center is set.