18 eggs
2 lb. bulk sausage
2 c. shredded Cheddar cheese
1/3 c. chopped green or red bell pepper
1 small can mushroom pieces, drained
1/3 c. chopped onion
1 small container unwhipped heavy whipping cream

Preheat oven to 350°F. Butter bottom and sides of a 9 x 13 x 2-inch baking pan. Brown sausage and drain well. Layer 1 cup of cheese in bottom of pan; top with eggs. Break yolks with fork; sprinkle with bell peppers, mushrooms and onions. Season with salt and pepper to taste. Add sausage and pour cream over all. DO NOT MIX. Sprinkle with remaining cheese.

Bake for 1 hour or until set. Can be made the night before and refrigerated. Assemble without the cream. Pour cream over pan just before baking.

Bake for 1 hour and 15 minutes or until set.