BREAKFAST SAUSAGE AND EGG SOUFFLE

Ingredients

  • 1 ½ pound(s) bulk pork sausage
  • 9 eggs, beaten slightly
  • 1 ½ teaspoon(s) dry mustard
  • 3 slice(s) white bread, cut inch ¼ inch cubes
  • 1 ½ cup(s) grated sharp cheese
  • 3 cup(s) milk
  • 1 teaspoon(s) Salt

Brown crumbled sausage in a heavy skillet. Drain well on paper towels. Mix eggs, milk, mustard and salt. Stir in bread, sausage and cheese. Pour into greased 13x9x2" pan. Refrigerate covered overnight. The next day, bake uncovered at 350° for one hour. Makes 10 servings.

View full recipe at RecipeTips.com

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