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Submitted by: Suzanne Fritz from Round Rock, TX
Originally shared on the web 09/03/2019

8-oz. tube refrigerated crescent rolls
1 lb. ground pork sausage, browned and drained
1 c. mushrooms, sliced
12-oz. pkg. shredded Monterey Jack cheese, divided
6 eggs, beaten
10-3/4 oz. can cream of onion soup

Arrange rolls in the bottom of an ungreased 13"x9" baking pan; cover with sausage, mushrooms and half of the cheese. Set aside. Mix eggs and soup; pour over cheese. Sprinkle with remaining cheese; bake at 350 degrees for one hour. Serves 8.