1. Brown the bulk pork sausage in a large skillet over medium heat, drain off excess grease, and set aside.

2. Unroll the crescent roll dough and press it into the bottom of a nine-by-thirteen-inch baking dish, pinching seams to seal.

3. Combine the browned sausage, softened cream cheese, and both cheddar and Monterey Jack cheeses. Spread evenly over the dough base.

4. Whisk together the eggs, milk, chives, garlic powder, salt, and pepper until uniform.

5. Pour the egg mixture gently over the sausage and cheese filling, ensuring full coverage.

6. Cover and refrigerate for at least four hours, or ideally overnight.

7. Preheat oven to three hundred seventy-five Fahrenheit. Remove plastic wrap.

8. Bake for forty to fifty minutes, or until the top is golden brown and the center is set.

9. Allow to rest for ten minutes before slicing and serving.