1 (8-oz) package cream cheese, softened
2 (8-count) tube refrigerated crescent rolls
5 eggs
1-1/2 cups milk
2 cups shredded cheddar cheese
salt and pepper, to taste
Preheat oven to 375ºF. Lightly spray a 9x13-inch baking pan with cooking spray. In a skillet, cook sausage over medium heat until no longer pink. Drain fat. Stir in softened cream cheese. Unroll both cans of crescent rolls; separate into 16 triangles. Cut each triangle lengthwise into 2 narrow triangles. Scoop a heaping tablespoon of the sausage and cream cheese mixture on the wide side of each triangle. Roll up and place in prepared pan. Repeat with remaining triangles. Top crescent rolls with shredded cheese. Whisk together eggs, milk, salt, and pepper. Pour over cheese and crescents. Bake for 30 to 40 minutes, until egg mixture is set.