Double-Crusted Sausage Egg Casserole

• 2 pounds bulk pork sausage
• 4 cups shredded Monterey Jack cheese
• 2 cans (8 ounces each) refrigerated crescent rolls
• 7 large eggs
• 1/4 cup 2% milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese

1. In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in Monterey Jack cheese.
2. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Press onto bottom of a greased 13x9-in. baking dish. Top with sausage mixture.
3. Separate 1 egg; reserve egg white for brushing top. In a small bowl, whisk egg yolk, milk, salt, pepper and remaining eggs until blended; pour over sausage mixture. Sprinkle with Parmesan cheese.
4. On a lightly floured surface, unroll remaining crescent dough and roll into a 13x9-in. rectangle; cut crosswise into 13 strips. Twist each strip and place over filling; brush with reserved egg white. Refrigerate, covered, overnight.
5. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving.

pork sausage, shredded monterey jack cheese, crescent rolls, eggs, milk, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/double-crusted-sausage-egg-casserole/ (may not work)