Egg - Cheese & Sausage Soufflé
NOTE: Diced cooked ham may be substituted for sausage
- 1 lb. lean bulk sausage (turkey sausage works)
- 6 eggs beaten
- 2 cups of milk
- 1 tsp. salt
- 1 tsp. dry mustard
- Pepper to taste
- 1/2 tsp. grated onion
- 1 cup shredded Cheddar cheese
- 6 slices bread cut into cubes
Cooking time 60mins
In a skillet on medium heat crumble and brown sausage - drain off fat. Meanwhile beat eggs with milk and seasonings.
Stir in onion, sausage, cheese and bread.
Pour into greased casserole or 13 x 9 x 2 inch pan.
Cover and refrigerate at least 12 hours.
If desired, sprinkle additional cheese over to before baking.
Bake in preheated 350 degree oven 45 minutes.