Preheat oven to 375�F. Lightly spray a 9" x 13" baking pan with cooking spray.
In a skillet, cook sausage over medium heat until no longer pink, drain fat and 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.
Notes
Can make sausage and cream cheese mixture in advance and refrigerate until ready to assemble casserole.
Can assemble casserole the night before and bake as directed in the morning.
If casserole is getting too brown, cover with foil during the last 10 minutes of baking.