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Egg Souffle with Sausage Recipe

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This recipe for Egg Souffle with Sausage, by , 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!

Contributor:  
Contributor:  
Penn Barous

Category:
Category:

Ingredients:  
Ingredients:  
8 pieces white bread, cubed with crusts removed
lb. sharp cheddar cheese, grated
1 lb. ground sausage, cooked and drained
4 eggs
2 c. milk
tsp. yellow mustard
tsp. salt
1 can Campbell's cream of mushroom soup
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, 2 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 300. Mix cup of milk with the cream of mushroom soup and spread the soup mixture over the casserole. Bake for 1 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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