1/4 cup milk
1/4 cup butter
1 can mushroom soup (regular or fat-free)
1 pound breakfast sausage
1/2 pound sliced, fresh mushrooms (if not in season, the pre-sliced packages are perfect)
1/4 cup dry cooking sherry
1/2 pound shredded sharp cheddar cheese
In separate pans:
* Fry and drain sausage
* Soft scramble eggs and milk in butter (make sure to soft scramble – they will finish cooking during baking. Otherwise, they get rubbery.)
* Mix soup, dry sherry, and cheese in saucepan. Heat until melted.
Layer a 9 x 13 inch glass baking pan with eggs first, then sausage, then cheese mixture. Sprinkle sliced mushrooms on top. Refrigerate one day. Bake uncovered for 50 minutes at 300 degrees. Bake additional 10 minutes at 350 degrees.