Sausage Breakfast Quiche

(This quiche has jalepenos on half, and to distinguish which side, I put a slice on top of the side that has the jalepenos)

1 lb breakfast sausage 

2 pie shells

2 cups shredded mild cheddar cheese

1 can cream of mushroom soup

5 large eggs

Optional:

1/4 c. Chopped bell peppers

1/4 c. Chopped onion

Sliced jalepenos in a jar

Brown sausage and drain. If using peppers and onion, cook with sausage.  Pre-cook pie shells for about 10 min on 350 degrees.  Divide sausage equally into pie shells.  Mix eggs and cream of mushroom soup together.  If using jalepenos, top the sausage with them.  Put 1 cup of shredded cheese on each pie.  Divide soup and egg mixture equally on top of each pie.  Bake in 350 degree oven for about 35-40 minutes, or until golden brown on top and center is no longer jiggly.