Breakfast souffle

Yield: 8 servings

Measure Ingredient
1½ pounds Sausage, pork bulk
9 \N Eggs; beaten
3 cups Milk
1½ teaspoon Mustard, dry
1 teaspoon Salt
3 slices Bread; cut in 1/4\" cubes
1½ cup Cheese, Cheddar; shredded

Cook sausage over medium heat until done, stirring to crumble. Drain well on paper towels; set aside.

Combine sausage and remaining ingredients, mixing well. Pour into a well-greased 13x9x2" baking pan. Refrigerate, covered, overnight.

Bake at 350 degrees for 1 hour. SOURCE: Southern Living Magazine, October 1977. Typos by Nancy Coleman. From: Nancy Coleman Date: 09-28-94

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