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1 pound bulk pork sausage 1/3 cup chopped onion 4 cups shredded Monterey Jack or Cheddar Cheese 8 eggs, lightly beaten 1 can (10-3/4 oz) condensed cream of mushroom soup undiluted In a large skiller, cook sausage and onion over med. Heat until meat is no longer pink; drain. Transfer to a greased 13x9x2 baking dish. Sprinkle with cheese. Combine eggs and soup, poour over cheese. Bake uncovered at 400 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Serves 8 |
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