Preheat oven to 375°F and grease a 9 by 13-inch baking dish.
In a large skillet over medium-high heat, brown sausage for 6-8 minutes, breaking it up as it cooks. Once browned, remove from the heat and drain off excess grease. Set sausage aside.
1 pound breakfast sausage
In a large mixing bowl, whisk together eggs, heavy cream, salt, pepper, onion powder, and paprika. Add both cheeses to the mixture and stir together until well-combined. Set the bowl aside.
6 large eggs, 1 cup heavy whipping cream, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder, ¼ teaspoon paprika, 1 cup colby jack cheese, 1 cup mozzarella
Open the package of crescent rolls and roll them according to the packaging. Then, take the prepared baking dish and arrange 15 of the rolls in three rows, with 5 rolls in each row. You want to form a nice layer on the bottom of the baking dish.
16 ounces refrigerated crescent rolls
Spread the cooked sausage evenly over the crescent rolls in the baking dish.
Next, evenly pour the egg mixture over the top.
Bake for 25 minutes, then carefully remove it from the oven. Let it sit for 5 minutes before sprinkling green onions on top (optional). Serve while the dish is still warm.
1 to 2 green onions