Egg Casserole - cooking recipe

Ingredients

12 to 16 eggs
1 lb. sausage
2 cans cream of chicken soup

Preparation

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