Preheat oven to 350.
Cook saugage in large skillet over medium heat, breaking up sausage with fork. Cook until brown throughout.
Rinse sausage with water to remove excess oil.
Spread 1 can crescent rolls on the bottom of a 9x13 pan. Spread sausage across the crescent roll, top with cheese. Spread beaten eggs on top of cheese.
Cover with 2nd can of crescent rolls, sealing sides.
Bake until golden brown (15-25 min).
Using Red Fat items:
Fat 20 g
Sat Fat 7.75 g
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