Ingredients
1 pound bulk Italian sausage2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted9 large eggs, lightly beaten3/4 cup 2% milk1/4 teaspoon pepper1 cup shredded cheddar cheese
Preparation
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.
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 in the center comes out clean.
