Breakfast souffle
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Sausage, pork bulk |
| 9 | 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 |
Directions
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