1 lb. sausage
18 eggs
1 (10 3/4 oz.) can cream of mushroom soup
1/3 can milk
Monterey Jack or Cheddar cheese, grated

Brown sausage and drain. Scramble eggs in drippings until not quite done. Put browned sausage in 9x12 casserole, cover with eggs. Dilute mushroom soup with the milk. Pour over eggs. Cover and refrigerate. Before serving, sprinkle generously with cheese (can be Cheddar or your favorite) and bake at 375 degrees until bubbly and browned lightly. Serves 8-12.