• Preheat oven to 350°F. Grease a 9×13-inch baking dish.

  In a skillet over medium heat, cook the sausage until browned and fully cooked. Stir in the maple syrup, then remove from heat and set aside.

  Press the crescent roll dough into the bottom of the prepared baking dish, sealing seams to form an even crust.

  Sprinkle the cooked sausage evenly over the crust, followed by the frozen hash browns.

  In a medium bowl, whisk together the eggs, milk, salt, and pepper.

  Pour the egg mixture evenly over the casserole.

  Sprinkle with cheddar cheese and Parmesan cheese.

  Cover loosely with foil and bake for 30 minutes.

  Remove foil and continue baking for 10–15 minutes, until the eggs are set and the top is lightly golden.

  Garnish with parsley if desired. Let rest for 5 minutes before slicing and serving.

Notes

• Frozen hash browns do not need to be thawed.

  Covering with foil prevents the crescent crust from over-browning.

  This can be assembled the night before and baked in the morning.

  Letting it rest briefly helps the slices hold together.