Sausage Egg Bake

1 pound bulk Italian sausage
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
9 eggs
3/4 cup milk
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

In a skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture. Transfer to a lightly greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean.

Yield: 12 servings.