1 lb. sausage
10 eggs
1 can cream of mushroom soup
1/4 c. milk
1/2 c. grated Cheddar cheese
Lemon/pepper seasoning
(Season to taste)

Brown sausage and drain well. Line bottom of 9 x 9 inch casserole with sausage. Place scrambled eggs over sausage. Mix 1 can of cream of mushroom soup with 1/4 cup milk. Pour over casserole. Add thick layer of grated cheese. Bake at 350 degrees for 20 to 30 minutes. Let sit about 10 minutes to set. (Can be made a day ahead and refrigerated until ready to bake.)