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Egg Souffle Recipe

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This recipe for Egg Souffle, by , is from The Jones Family 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!

Contributor:  
Contributor:  
Debbie Jones / Shirley Clark

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. sausage
8 slices of cubed bread
2 c. cheddar cheese
4 eggs
tsp. salt
tsp. dry mustard
3 c. milk
1 can cream of mushroom soup

Directions:
Directions:
Brown sausage and drain well. I pat it with paper towels to absorb the rest of grease after draining. Layer sausage, cubed bread, and grated cheese in a buttered 9x13 casserole pan.
In a separate bowl beat the eggs, salt, and milk with dry mustard mixed in. That makes sure the dry mustard is dissolved. Pour over layered ingredients. Refrigerate overnight. Before baking spoon mushroom soup over the top. Bake at 300 uncovered for 1 hours.
May use other kinds of meat such as ham.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This recipe came from Arizona from Shirley Clark, a Dotson cousin. Grandma Jeanette gave it to me. Has been also used many times for Christmas brunch.

 

 

 

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