Breakfast Casserole

1 pound bulk pork sausage (we like the spicy)
1 can (8 ounces) refrigerated crescent rolls
2 cups shredded cheddar cheese
1 small onion, chopped
4 large eggs, beaten
3/4 cup milk
1/4 tsp salt
1/4 tsp black pepper

Brown the sausage in large skillet and drain excess fat. Press the crescent rolls in bottom and up sides of a large greased casserole dish; press seams together and pinch to seal.

Sprinkle with the cheese and the onion. Combine the eggs, milk and seasonings and pour over mixture in casserole.

Bake at 400 degrees for 20 minutes or until eggs look set. Let stand 5 minutes before serving.

AUTHOR: Mai