1 lb. bulk sausage
8 eggs
3/4 tsp. seasoning salt
1 can cream of mushroom soup
1/3 c. milk
1/3 lb. sharp cheese, grated

Cook sausage; drain off grease. Beat eggs until light and fluffy. Fold in seasoning salt and soup. Mix well; then add milk. Pour mixture over sausage and blend. Pour into a 8 1/2 x 12 inch casserole and top with cheese. Bake at 350 degrees for 20 minutes (be sure to watch). Remove from oven; cut into squares; and serve hot. Serves 6 - 8. Look for my "Bunch for Lunch Curried Fruit" recipe under the "DESSERT" section of this book, as it is a good accompaniment for this dish.