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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Sausage & Egg Souffle (Quiche Casserole) Recipe

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This recipe for Sausage & Egg Souffle (Quiche Casserole) is from Joan & Donna's Favourites, 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:  
1 9x12 foil pan or roaster
8 slices white bread with crusts cut off, buttered on each side or enough bread to make a layer on the bottom of the pan
2 lbs small sausage fried cut in thirds lay sausage on paper towel to soak up extra fat
1/2 cup mayonnaise
1 1/2 cups homogenized milk and
1/2 cup half and half cream
6 eggs
1/2 large green pepper chopped small or 1 small
1/2 cup celery chopped small
1 med size onion chopped small
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1/2 lb grated sharp cheddar cheese
paprika
Directions:
Directions:
Mix mayonnaise with salt, pepper, mustard, onion, celery and green pepper. Spread over buttered bread.
Lay sausages in solid layer on top of vegetable mix. Beat eggs, add milk and cream, pour over sausages, cover with saran, put in fridge overnight. In the morning, sprinkle with grated cheese and paprika. Bake 325º oven for 1 1/4 hrs or until golden or when skewer comes out clean as in custard. You can also substitute 1 - 1 1/2 cups crab meat or shrimp for sausage or maybe ham.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
From the Gyro District IV Convention hosted in Nanaimo for 1000-1200 people in 1974. June Senini and Audrey Thomson chaired this breakfast event at Yellow Point Lodge outside on a beautiful sunny day.

 

 

 

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