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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sausage and Egg Souffle Recipe

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This recipe for Sausage and Egg Souffle is from The Elgin Womens Service Club 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:  
8 slices bread with crust removed
1 lb sausage, browned and drained
1/2 lb grated cheddar cheese
4-6 eggs whipped until light
2 1/2 cups milk
1 tsp salt
3/4 tsp dry mustard
Directions:
Directions:
In a 9 x 13 pan, tear bread into pieces and level. Sprinkle cheese and distribute sausage evenly. (Additions if wanted: sliced black olives, green onions, sweet pepper, mushrooms, green chilies).

Mix eggs, milk, salt, and dry mustard and carefully pour over bread mixture. Cover and refrigerate overnight. In the morning, uncover and bake at 350 degrees for 1 hour. Serve with salsa, sour cream or guacamole.

 

 

 

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