1 (8 oz.) tube refridgerator crescent rolls
1 lb. ground sausage, cooked and well drained
2 cups shredded Monterey Jack cheese
6 eggs, beaten
3 Tbsp. minced green bell pepper (optional)
1 cup milk
salt and pepper to taste
Beat together eggs, milk, salt, and pepper. Stir in cheese and green pepper and mix well. Set aside. Unroll tube of crescent rolls and press together to cover the bottom of a 9x13 pan. Seal perforations. Crumble cooked sausage over rolls. Pour egg mixture over rolls and sausage. Freeze, or refridgerate overnight if cooking in the morning. Bake at 425 degrees for 20 to 25 minutes until browned.
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