8 eggs (Judy uses 10 when making 2 pans)
1 1/2 c. milk
1 lb. sausage (can use turkey sausage)
1/2 lb. sharp cheese, grated
2 green onions, chopped
1 can mushroom soup blended with 1/2 c. milk
6-8 slices white bread
Salt & pepper to taste

Grease well 2 (8"x8") or 1 (9"x13") pan(s). Line bottom with bread. Brown and drain sausage. Sprinkle over bread. Sprinkle on onions and cheese. Beat eggs with 1 1/2 cups milk. Season to taste. Pour over all. Refrigerate overnight (or at least 6 hours). Add blended soup and bake 1 1/2 hours at 300 degrees.