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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This hearty egg dish is wonderful for any meal of the day. I fix it frequently for special occasions, too, because it's easy to prepare and really versatile. For a change, use spicier sausage or substitute a flavored cheese blend. -Molly Swallow, Pocatello, Idaho Ingredients:
1 pound johnsonville® mild ground italian sausage |
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted |
9 eggs, lightly beaten |
3/4 cup 2% milk |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a large bowl, whisk eggs, milk and pepper; stir in sausage mixture.
2. Transfer to a lightly greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.
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