Recipe: Sausage and cheese over rice

A little something I threw together last week:

• Brown one pound of bulk sausage in a 2-3 quart pot. Take out to drain well and let it cool for a few minutes; wipe down the inside of the pot.
• Pat down at least one cup of cooked rice in the bottom of the pan. I used some leftover rice, a good way to get rid of that bit that's not enough for everyone.
• Layer the sausage over the rice.
• Shred or thinly slice your choice of cheese and layer on top of the sausage, as much as suits you.
• Scramble 4-6 eggs (I had 5) with some milk, add a little pepper if you like. You shouldn't need salt, especially if the rice is already salted. Pour over the cheese and sausage. (Sausage should be cool enough that it doesn't start cooking the eggs immediately.)
• Put the lid on the pot; turn the eye to low and cook for 30-40 minutes.

Easy as pie and it was SO yummy! You could also add other layers, seasonings, etc. Some fresh chives or green onions just before serving would probably be nice.