- 8
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Ingredients
- 1 pound bulk pork sausage
- 1/3 cup chopped onion
- 4 cups (16 ounces) shredded Monterey Jack or cheddar cheese
- 8 eggs, lightly beaten
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Preparation
Step 1
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Combine eggs and soup; pour over cheese.
Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.