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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Egg Sausage Souffle Recipe

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This recipe for Egg Sausage Souffle is from Roots & Ramblings Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 eggs slightly beaten
6 slices bread cubed
1 c. sharp cheddar cheese grated
1 lb. sausage cooked and crumbled
2 c. milk
2-3 tsp. salt
1 tsp. dry mustard
Directions:
Directions:
Beat eggs and add other ingredients. Place in 9 x 13 casserole and refrigerate covered.

Bake 350 º for 35 minutes and serve hot.
Personal Notes:
Personal Notes:
Picante sauce or salsa goes well with this breakfast dish

 

 

 

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