1 tube (8 oz.) refrigerated crescent rolls
2 cups (1 lb.) cubed ham
2 cups frozen hash brown potatoes, thawed
5 eggs
1/2 cup milk
Dash of salt and pepper
1-1/2 cups Sargento Shredded Cheddar Jack Cheese
Arrange rolls on bottom of 9 x 13-inch baking dish. Top rolls with ham and potatoes. Beat together eggs, milk, salt and pepper in medium bowl. Pour egg mixture over potatoes. Top with cheese. Bake in preheated 375°F oven 30 minutes or until eggs are set.
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