Sausage and Cream Cheese Breakfast Casserole

1 can refrigerated crescent rolls
1 lb breakfast sausage, cooked
1 (8-oz) package cream cheese, softened
1-1/2 cup shredded cheddar cheese, divided
6 eggs
1/2 cup milk
1/2 tsp pepper

Preheat oven to 350.

Lightly spray a 9×13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.

Mix together cooked sausage, cream cheese and 1 cup shredded cheddar cheese. Spread mixture over crescent rolls. Whisk eggs, milk and pepper until well blended. Pour over sausage mixture. Top with remaining 1/2 cup of cheese.

Bake 25-35 minutes or until center is set.