BREAKFAST SOUFFLE

By á-56845

Ingredients

• Recipe By : CHICAGO TRIBUNE
• Serving Size : 12 Preparation Time :0:00
• Categories : Breakfast
• Amount Measure Ingredient -- Preparation Method
• 1 1/2 pounds bulk pork sausage
• 9 eggs -- slightly beaten
• 3 cups milk
• 1 1/2 teaspoons dry mustard
• 1 teaspoon salt
• 3 slices white bread -- cut in cubes
• 1 1/2 cups grated cheddar cheese

Preparation

Step 1

Brown crumbled sausage meat in a heavy skillet; drain on toweling paper. Mix eggs, milk, mustard, and salt; stir in bread, sausage, and cheese. Pour mixture into a greased 13 by 9 by 2 inch pan. Refrigerate, covered, overnight. Bake uncovered, at 350 degrees for 1 hour.