Breakfast Casserole

Breakfast Casserole 1 - 8 oz. package refrigerated crescent roll dough or Pillsbury seamless crescent dough 2 - cups breakfast sausage, cooked and crumbled or fully cooked chopped ham 6 - eggs, beaten 1/2 - cup milk dash of salt and pepper 2 - cups frozen hash brown potatoes, thawed 2 - cups Cheddar or Monetary Jack Cheese, shredded Arrange the crescent rolls on the bottom of a 13 x 9 x 2-inch baking pan making sure to seal the seams or use seamless crescent roll dough. Place the cooked sausage or ham on top of the crescent rolls. In a separate bowl beat the eggs and milk together; set aside. Layer the hash browns over the meat, season with salt & pepper then pour the egg mixture over the hash browns. Top with cheese. Bake at 375° for 30 minutes. Serves: 8. Cook's Note: Make sure to press the rolls together at the seams after unrolling the dough or use seamless crescent roll dough. If cutting the recipe in half use a 8 x 8 inch pan. You will have two crescent triangles left over. Use 3 eggs cut the milk to 1/4 cup. Use the same amount of sausage, hash browns and 1 1/2 cups cheese.