"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Breakfast Egg Souffle Recipe

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This recipe for Breakfast Egg Souffle, by , is from Ebner Family Favorite Recipes 2017, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Forsthoefel

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 Sausage (crumbled and browned - drain)
9 Eggs (beaten)
3 C Milk
1 tsp. Salt
3-4 slices of Bread (cut the crust off)
2 C Grated Cheddar Cheese

Chopped mushrooms, green pepper, and onion to taste

Directions:
Directions:
Preheat oven to 350

Layer glass baking dish with bread.

Add all ingredients and pour over bread

Cover and let sit refrigerated overnight

Cover with additional cheese

Bake for 1 hour or until knife inserted into center comes out clean. Let sit about 5 minutes before cutting to serve.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is a favorite for Christmas morning. It is easy to make ahead and put in the oven while everyone sorts out the presents!

 

 

 

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