BAYFIELD EGGS

1 ½ pounds pork sausage

12 eggs

3 cups shredded cheddar cheese

½ onion chopped

Green peppers, chopped

Red peppers, chopped

Sliced mushrooms

½ pint whipping cream

½ t. salt

½ t. pepper, dill weed, lemon pepper and poultry seasoning

Brown the sausage and sauté the onions and peppers (if desired).

Grease 9 x 13 pan. Crack eggs in bottom of pan. (I beat them by fork in a bowl) add salt and pepper.

Top with cooked, crumbled sausage. Cover with ½ cheese and all other ingredients to cream. Pour whipping cream over top. Cover with rest of cheese, sprinkle with dill weed, lemon pepper and poultry herbs.

Refrigerate over night. Bake for 1 hour at 350. Let stand a while before serving