"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Egg and Sausage Souffle Recipe

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This recipe for Egg and Sausage Souffle, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Siegel
Added: Monday, August 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups bread cubes
2 cup shredded cheddar cheese
1-1/2 pounds sausage
8 eggs
2-1/2 cups milk
1 tablespoon mustard
1 can mushroom soup
3/4 soup can of milk

Directions:
Directions:
Place bread cubes in bottom of greased 9x13 pan. Sprinkle cheese over bread cubes. Brown sausage, drain and put on top of cheese. Beat eggs with 2-1/2 cups milk. Add mustard. Pour milk-egg mixture over all ingredients in pan. Cover. Refrigerate overnight. Next day, just before putting in oven, dilute soup with 3/4 soup can of milk and pour over casserole. Bake uncovered at 350 for 45 minutes.

Personal Notes:
Personal Notes:
You may substitute ham or bacon in place of sausage.

 

 

 

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