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Egg & Sausage Souffle


  • 1/2 lb maple sausage links, sliced
  • 6 eggs
  • 2 slices white bread, cubed
  • 2 C milk
  • 1 C cheddar cheese, grated
  • 1 tsp dry mustard
  • 1 tsp salt


Brown sausage, drain and set aside.  Beat eggs, mixing in mustard and salt.  Gently stir in bread cubes, cheese and sausage.  Grease a 9×13 glass baking dish with butter.  Pour in egg mixture and refrigerate over night.  Bake in preheated 350 degree oven for 45 minutes or until center is set.  Let stand for 5 minutes before serving.  Serves 6.

egg sausage souffle Egg & Sausage Souffle
Auntie_Dee in Tasty Breakfasts on November 24 2009 » 0 comments
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