1/2 c. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 c. shredded cheddar cheese
8 oz. bulk sausage, cooked, drained & crumbled
12 to 15 eggs, beaten
1 (4 oz.) can mushroom pieces, drained

Melt 3 tablespoons butter in saucepan, stir in flour, salt and pepper. Add milk, stir constantly over medium heat until mixture thickens. Add cheese and heat just until melted. Remove from heat and set aside.

In large skillet melt remaining butter. Stir in cooked sausage and beaten eggs. Scramble eggs just until set. Fold in cheese sauce and mushrooms. Pour mixture into a greased 13 x 9 inch casserole. Sprinkle with 1/3 cup Ritz crackers, crushed fine. Sprinkle with paprika, if desired.

Serve immediately or may be stored in refrigerator, covered, overnight and baked in 350 degree oven for 30 minutes, uncovered. Serves 10. One cup crumbled bacon may be used in the place of crumbled sausage.