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BREAKFAST SOUFFLE

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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

Details

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.


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