1 lb. sausage 1 pkg. refrigerated crescent rolls 1 can sliced potatoes, drained 1 c. shredded sharp Cheddar cheese 5 eggs 1/4 c. milk 1/4 tsp. salt 1/8 tsp. pepper 2 tbsp. grated Parmesan cheese
Crumble pork sausage in skillet and brown evenly; drain. Separate crescent rolls and press into ungreased 9 inch pie plate to form crust. Spoon brown sausage over crust. Top with potatoes and sprinkle with Cheddar cheese. Beat eggs together with milk, salt, and pepper; pour over cheese. Sprinkle with Parmesan cheese. Bake in preheated 375 degree oven 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving. Keep the crust from overbrowning by wrapping with strips of aluminum foil for at least the first half, if not all of the baking time. Makes 6 servings.