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Crescent Roll Breakfast Casserole

3 pk Refrigerated crescent rolls
2 lb Bulk sausage
2 c Shredded cheddar or jack cheese
1/4 c Grated Parmesan cheese
6 Eggs; reserve 1 yolk

Saute sausage and drain. Mix with cheeses and eggs. Line a 9x13-inch pan with 1-1/2 packages of crescent rolls. Pour in mixture and spread evenly. Top with the remaining 1-1/2 packages of rolls. Brush top with egg yolk. Bake in pre-heated oven at 400 F for about 30 minutes.

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