Weekend Breakfast Bake

Recipe and photo by Real Mom Kitchen

I brought this new breakfast casserole and our family favorite, Southwestern quiche, to our Christmas morning brunch. Real Mom kitchen had a lot of different breakfast dishes posted but I went with this one because there was no bread involved, and it was a great success! Everyone loved it and it was super easy to make too!

12 oz. pork sausage
1/3 cup chopped onion
4 cups (16 ounces) shredded Monterrey Jack or cheddar cheese (I used 1/2 MJ and 1/2 cheddar)
8 eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted (I used 98%FF)

In a large skillet, cook sausage over medium heat until meat is no longer pink; drain.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese.
Combine eggs and soup; pour over cheese.
Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.