Crescent Egg Bake

1 tube refrigerated crescent rolls (8 oz)

1 pkg. breakfast sausages cooked, thawed, and sliced (8 oz)

2 cups monterey jack, shredded

4 eggs slightly beaten

¾ cup milk

½ tsp. salt

¼ tsp. pepper

Preheat oven 425 degrees.  Separate crescent dough into 2 large rectangles.  Placed in ungreased 13x9 inch pan.  Press over bottom and ½ inch up the sides to form crust.  Seal perforations.  Place sliced sausage over crust, sprinkle with cheese.  Combine remaining ingredients.  Pour over cheese.  Bake 25 to 30 minutes or until deep golden brown.  Let stand a few minutes before cutting.