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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sausage Egg Souflee Recipe

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This recipe for Sausage Egg Souflee is from The Graves Family Cookbook Project, 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 Eggs
6 Slices of white bread
(Remove crust and cube)
1 tsp salt
1 pound sausage
2 Cups milk
1 tsp dry mustard
1 Cup grated cheddar cheese
Directions:
Directions:
Crumble and brown sausage; drain and cool. Beat eggs; and milk, salt and mustard in a large bowl. Stir in bread, cooled sausage and cheese. Pour mixture into greased 8 x 12 inch pan; refrigerate 6 hours or overnight. Cook 45 minutes at 350º . Cool 15 minutes before serving.
Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
I believe we got this recipe from Aunt Doris. Debbie published it in the Matoaka Junior Woman's Club Recipe book called The Indian Giver.

 

 

 

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