Preheat your oven to 350 degrees Fahrenheit. While the oven is heating, lightly spray a 9x13-inch baking dish with nonstick cooking spray to ensure the casserole doesn't stick.

In a skillet over medium heat, cook the mild breakfast sausage, breaking it up with a spatula as it browns. Continue cooking until the sausage is no longer pink and cooked through. Drain any excess grease from the skillet before proceeding. I like to pat the cooked sausage with a paper towel to remove even more grease for a less oily casserole.

Unroll and evenly spread the crescent dough into the bottom of the prepared 9x13-inch baking dish, pressing the seams together to form a flat layer. Evenly distribute the browned sausage (from Step 2) over the crescent dough. Then pour the 6 beaten eggs over the sausage layer. Finally, generously sprinkle the grated cheddar cheese over the top of everything. Make sure the cheese covers the entire surface for even melting.

Place the assembled casserole in the preheated oven and bake at 350 degrees Fahrenheit for 30 minutes, or until the eggs are set and the cheese is bubbly and lightly golden. Remove from the oven and let it cool slightly before slicing and serving.