Breakfast Souffle Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Sausage, pork bulk
1 tsp: Salt,
9: Eggs, beaten
3 slice: Bread, cut in 1/4" cubes
3 cup: Milk,
1 1/2 cup: Cheese, Cheddar, shredded
1 1/2 tsp: Mustard, dry
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
Source from luhu.jp
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
Source from luhu.jp