This was the rave of our Christmas morning -- my entire family devoured it, and kept eating the leftovers throughout the day. Based on other reviews, we used fresh mushrooms with which I sauteed some sweet onion. I also used swiss and white cheddar for the cheeses, because we prefer swiss with mushroom and spinach flavors over the Monterey Jack as the recipe was published. I upped it to 6 eggs, then it looked like it was going to be too much for my pan, so I added another can of mushroom soup, another cup of cheese, and split it into two pans -- one with sausage, one with bacon. I upped the temp to 350 and baked about an extra 15 minutes. They both turned out beautifully! Next time I'll look for a sausage spicier than the "country sausage" I used, otherwise will make just as I did this first time.
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This was the rave of our Christmas morning -- my entire family devoured it, and kept eating...