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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