Breakfast Pizza Casserole

• 1 lb. bulk pork sausage
• 1 (8 oz.) pkg. refrigerated crescent rolls
• 1 c. frozen hash brown potatoes, thawed
• 6 eggs
• 1 c. (4 oz.) grated Longhorn Cheddar cheese
• garnishes: cherry tomato halves, parsley sprigs

1. Cook sausage until browned, stirring to crumble.
2. Drain well and set aside.
3. Unroll crescent roll dough into a lightly greased 13 x 9 x 2-inch baking dish.
4. Press bottom and sides to form a crust; seal perforations.
5. Prick with a fork.
6. Bake at 350u0b0 for 6 minutes on lower oven rack.
7. Spoon sausage evenly over crust; top with potatoes.
8. Beat eggs well and pour over potatoes.
9. Bake uncovered at 350u0b0 on lower oven rack 25 minutes or until set. Sprinkle cheese evenly over top; bake an additional 5 minutes or until cheese melts.
10. Garnish if desired.

pork sausage, crescent rolls, frozen hash brown potatoes, eggs, cheddar cheese, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=483356 (may not work)