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Breakfast soufflé Recipe

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This recipe for Breakfast soufflé, by , is from The Thigpen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gina Lanier
Added: Thursday, December 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 ½ lbs bulk sausage
3 cup milk
1 tsp salt
1 ½ cup shredded cheddar cheese
9 eggs beaten
1 ½ tsp dry mustard
3 slices of bread, cut or torn into ¼” cubes

Directions:
Directions:
Cook sausage over medium heat until done. Drain well, on paper towels. Sausage should be loose and crumbly. Combine sausage and remaining ingredients in large bowl. Stir well. Pour into greased 9x13 casserole dish. Refrigerate, covered, overnight. Bake at 350 for 1 hour. Makes 8-10 servings.

Personal Notes:
Personal Notes:
Have to make the night before.

 

 

 

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