Egg and sausage soufflé

Ingredients

  1. 8 slices bread cubed
  2. 2 cups grated cheese
  3. 1 lb bulk pork sausage
  4. 6 eggs
  5. 3/4 tsp Dry mustard
  6. 2 1/2 cups milk

Method

  1. Place cubed bread in greased 9×13 pan Top with grated cheese
  2. Brown sausage amp drain Optionally add onions amp peppers Add mixture onto cheese in pan
  3. Beat eggs milk amp mustard Pour on top Refrigerate over night Bake @ 350 for 1 hour

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