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Egg Souffle with Sausage Recipe

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This recipe for Egg Souffle with Sausage is from Good Eats From Grizzly Kitchens, 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:  
8 pieces white bread, cubed with crusts removed
¾ lb. sharp cheddar cheese, grated
1½ lb. ground sausage, cooked and drained
4 eggs
2½ c. milk
¾ tsp. yellow mustard
½ tsp. salt
1 can Campbell's cream of mushroom soup
½ c. milk
Directions:
Directions:
Place cubed bread across the bottom of a 9x13-inch casserole dish. Top bread with cooked ground sausage and cheese. Mix together eggs, 2½ cups of milk, mustard and salt. Beat well. Pour egg mixture over ingredients in the casserole dish. Cover with aluminum foil and let stand in refrigerator overnight.

The next day, preheat oven to 300º. Mix ½ cup of milk with the cream of mushroom soup and spread the soup mixture over the casserole. Bake for 1½ hours. Serve piping hot.
Personal Notes:
Personal Notes:
This is a great make-ahead brunch entree that's super easy and always a crowd favorite!

 

 

 

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