Egg And Sausage Souffle

Egg And Sausage Souffle

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celia buchanan


This is a recipe from a friend.Serve with fresh fruit.


★★★★★ 1 vote

30 Min
1 Hr 30 Min



  • 3 cups
    herb croutons
  • 2 1/2 cups
    american cheese grated
  • 1 1/2 lb.
    link sausage,cut in pieces
  • 4 eggs
  • 2 1/2 cups
  • 1 can
    cream of mushroom soup, golden
  • 1/2 can
  • 3/4 tsp.
    dry mustard

How to Make Egg And Sausage Souffle


  1. Place croutons in bottom of a greased 13x9 inch pan.Sprinkle cheese over croutons.
  2. Brown sausage,drain and put on top of cheese.
  3. Beat eggs with 2 1/2 cups of milk,add dry mustard.
  4. Pour milk egg mixture over all ingredients in pan.
  5. Cover and refrigerate overnight.Next morning just before putting in oven,dilute soup with milk and pour over casserole.
  6. Bake uncovered,at 300 for 1 1/2 hours

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