Egg Casserole

Directions

1. 1
   Cook sausage and crumble; set aside.
2. 2
   Scramble eggs, leaving them moist; season to taste with salt, pepper and milk.
3. 3
   Mix undiluted cans of soup with sausage and eggs.
4. 4
   Put in Pyrex dish and cover with grated cheese, if desired.
5. 5
   Heat at 350 degrees for 20 to 30 minutes, until bubbly.
6. 6
   May be kept in refrigerator overnight before cooking.