1 lb bulk chicken or turkey sausage
1 tube (8 oz) refrigerated crescent rolls
4 large eggs
2 tbsp non-fat milk
1/8 tsp pepper
3/4 cup shredded low-fat cheese

In a large skillet, crumble sausage and cook over medium heat until no longer pink, drain.
Unroll crescent dough onto the bottom & 1/2 inch up the sides of a lightly greased 13×9 inch baking pan. Seal seams by gently pressing with your fingers.

Sprinkle dough with cooked sausage.
In a large bowl, beat the eggs, milk, & pepper. Pour over sausage. Sprinkle with cheese.
Bake, uncovered at 400 degrees until a knife inserted in the center comes out clean, about 15 minutes.