Breakfast Casserole

1 box (6 ounces) stuffing mix, any flavor 1 pound bulk breakfast sausage 1 medium onion, chopped 1 cup green pepper, chopped 2 cups cheddar cheese, shredded 6 eggs 1 can (about 11 ounces) condensed cream of mushroom soup 1#189; cups milk 6 drops hot pepper sauce Salt and pepper to taste Heat oven to 375 degrees. Coat a 9-by-13-inch pan with cooking spray. Pour dry stuffing mix evenly into pan. In a large skillet over medium-high heat cook and crumble sausage until about half done. Add onions and green pepper and cook until sausage is no longer pink and vegetables are slightly soft. Drain off fat. Spoon sausage mixture evenly over stuffing; sprinkle with cheese. Whisk together eggs, soup, milk, pepper sauce, salt and pepper or combine in blender; pour evenly over cheese. Bake, uncovered, 45-60 minutes. Or, cover and refrigerate over night. Remove from refrigerator 30 minutes before baking. Serves six to eight.