Crescent Roll Breakfast Casserole with Sausage and Hash Browns

Ingredients

• 1 pound breakfast sausage
• 2 cups frozen hash brown potatoes , thawed
• 6 large eggs
• 0.5 cups milk
• salt and ground black pepper , to taste
• 1 package refrigerated crescent rolls , 8 ounce
• 2 cups pepper Jack cheese , shredded

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate; drain and discard most of the grease from the skillet. Add hash browns and cook until golden brown, 5 to 7 minutes.

3. 3

   Beat eggs, milk, salt, and pepper together in a bowl.

4. 4

   Arrange crescent rolls on the bottom of a 9x13-inch baking dish. Layer with sausage and hash brown potatoes. Pour egg mixture over top and sprinkle with pepper Jack cheese.

5. 5

   Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Remove from the oven and let set before serving, about 10 minutes.