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1 lb. ground sausage
1 can cream of mushroom soup
6 to 8 eggs, beaten
6 to 8 oz. shredded Cheddar
1/3 c. milk
salt and pepper to taste

Brown sausage in skillet; drain. Pour sausage into
casserole dish. Combine beaten eggs, milk and salt and pepper
in same skillet that sausage was cooked in. Scramble egg
mixture until firm. Pour scrambled eggs over sausage in
casserole dish. Spread soup over eggs. (Do not dilute soup.)
Top with shredded Cheddar cheese. Bake at 350 degrees for 20 minutes
or until hot and bubbly. Serves 4 to 6.
Great holiday brunch dish. Also great for dinner served
with salad, rolls or biscuits.

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