EGG AND SAUSAGE SOUFFLE

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EGG AND SAUSAGE SOUFFLE image

Categories     Egg

Yield 6 servings

Number Of Ingredients 9

8 slices white bread - crusts removed
1/2 lb. (I might have used more) bulk sausage browned and drained
3/4 lb. sharp cheddar grated
4 eggs
3 cups milk
1/2t salt
3/4t dry mustard
1 10oz can condensed cream of mushroom soup
1 4 1/2 oz jar chopped mushrooms

Steps:

  • Cut bread into 1 inch cubes lay in bottom of 9 x 13 baking dish Top with cooked sausage & cheese Beat eggs, 2 1/2 c milk, salt & mustard - pour over casserole cover and refrigerate overnight Morning - mix soup mushrooms & remaining milk together & pour over casserole Bake at 300 for lhr 15 min.

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