Weekend Breakfast BakeFrom THE SHEPHERDS' INN BED & BREAKFAST, INC.
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