/ Breakfast Casseroles
EGG AND SAUSAGE SOUFFLE
2 1/2 cups
american cheese grated
1 1/2 lb.
link sausage,cut in pieces
cream of mushroom soup, golden
How to Make Egg And Sausage Souffle
1Place croutons in bottom of a greased 13x9 inch pan.Sprinkle cheese over croutons.
2Brown sausage,drain and put on top of cheese.
3Beat eggs with 2 1/2 cups of milk,add dry mustard.
4Pour milk egg mixture over all ingredients in pan.
5Cover and refrigerate overnight.Next morning just before putting in oven,dilute soup with milk and pour over casserole.
6Bake uncovered,at 300 for 1 1/2 hours
Printable Recipe Card
About Egg And Sausage Souffle