Weekend Breakfast Bake

Ingredients:

1 lbs reduced-fat pork sausage

1/3 cup chopped onion

2 cups 2% shredded cheddar cheese

8 eggs lightly beaten (or egg beater equivalent)

1 can  (10.75 oz) condensed cream of mushroom soup
8 oz sliced mushroom

1 green peppper, diced

Instructions:

In large skillet, cook sausage, onion, mushroom and pepper over medium heat until meat is no longer pink; drain. Transfer to greased 13x9 baking dish. Sprinkle with cheese. Combine eggs and soup; pour over cheese.

Bake overcovered at 400 for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Source: Taste of Home