"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sausage and Egg Souffle Recipe

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This recipe for Sausage and Egg Souffle, by , 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!

Contributor:  
Contributor:  
Ruth Marx

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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