Overnight Breakfast Sausage Souffle

By ctaubenheim

Needs to be mixed 8 - 12 hours and refrigerated before baking

Ingredients

• 6 eggs
• 6 slices of bread, cubed
• 2 cps milk
• 1 cup shredded cheese (I use a tad more)
• 1 tsp dry mustard
• 1 lb. of sausage, bacon or ham - cooked and well drained
• 1/2 tsp salt (I never use the salt because the meat is usually salty enough)

Preparation

Step 1

Needs to be mixed 8 - 12 hours and refrigerated before baking. Bake at 350 for 45 - 60 minutes (I almost never bake mine longer than 45 because I use a long flat dish as opposed to a casserole dish)