1 pkg. (12- to 16-oz.) ground pork sausage
1 can (8.5-oz.) refrigerated crescent rolls
1 c. frozen hash brown potatoes, thawed
1 c. (4-oz.) shredded sharp Cheddar cheese
3 eggs, lightly beaten
3 Tbsp. milk
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp. each diced red and yellow bell pepper (optional)
1/4 c. thinly sliced green onions (optional)
2 Tbsp. grated Parmesan cheese

Preheat oven to 375°. In large skillet, cook sausage over medium-high heat, stirring frequently until no longer pink. Separate crescent rolls into 8 triangles. Place in ungreased 12-inch rimmed pizza pan with points toward the center. Press together, seal perforations and form a circle 1-inch larger in diameter than pan bottom. Turn edges under to make a slight rim. Sprinkle cooked sausage over crust. Top with potatoes. Add peppers and/or green onions if desired. Sprinkle with Cheddar cheese. Stir eggs, milk, salt, and pepper in small bowl; pour evenly over pizza. Sprinkle with Parmesan. Bake 20 minutes or until eggs are set and crust is golden. Serve immediately.