1 pkg. (8 oz.) crescent rolls (refrigerated in the tube)
1 lb. breakfast sausage (may use vegetarian substitute)
6 oz. frozen hash brown potatoes, thawed
1 cup chopped mushrooms
1 ea. red and green bell pepper, chopped
1 medium onion, chopped
8 oz. shredded Monterey Jack cheese
1/4 cup skim milk
grated Parmesan cheese
Preheat oven to 375 degrees.
Spread crescent rolls flat in a greased 9x13-inch pan to form a crust.
Fry sausage; drain and crumble on crust.
Fry hash brown potatoes until crisp and crumble on top of sausage.
Top with the rest of the vegetables and then sprinkle with cheese.
Beat eggs and milk together and pour over all.
Sprinkle Parmesan cheese over top and bake for 30-35 minutes.