Sausage Egg Bake Recipe
- 1 pound bulk Italian sausage
- 2 (10.75 ounce) cans condensed cream of potato soup, undiluted
- 9 eggs
- 3/4 cup milk
- 1/4 teaspoon pepper
- 1 cup shredded Cheddar cheese
- In a skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
- Transfer to a lightly greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 375 degrees F for 40-45 minutes or until a knife inserted near the center comes out clean.
