1-First: preheat the oven to 375°F and spray a 9×13-inch baking dish with nonstick spray. This sets the stage for even cooking and prevents sticking. Gather all ingredients to keep things moving quickly.

2-Next: unroll the crescent dough and press the seams together to form a smooth layer in the baking dish. Press the edges up the sides if there’s extra dough, then bake for 5 minutes. This creates a sturdy base for the rest of the layers.

3-Now: cook and crumble the sausage in a skillet over medium heat until browned, then drain it on paper towels to remove excess grease. This step ensures the casserole isn’t too oily and keeps flavors balanced.

4-In a large bowl, beat the eggs and whisk in the 1 ¼ cups 2% milk, ¾ teaspoon kosher salt (or ½ teaspoon table salt), ¼ teaspoon garlic powder, and ¼ teaspoon ground black pepper. Mix until well combined for a flavorful egg base.

5-Sprinkle the cooked sausage evenly over the crescent dough layer. Follow by spreading the shredded cheese evenly over the sausage, using ½ to 1 cup shredded cheddar cheese and ½ cup shredded Monterey Jack cheese.

6-Pour the egg mixture evenly over the top. This ties all the ingredients together for a cohesive dish.

7-Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let the casserole cool slightly before serving to make it easier to slice and enjoy.