Sausage & Crescent Roll Casserole

Ingredients
1 pound bulk pork sausage
1 tube (8 ounces) refrigerated crescent rolls
2 cups shredded part-skim mozzarella cheese
8 large eggs
2 cups 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13×9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese.
In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese.
Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.