Egg And Sausage Souffle

  1. Brown sausage in a large skillet over medium-high heat; drain fat.
  2. Place croutons in a 9X13 inch baking dish. Sprinkle cheese over croutons; top with browned sausage. Beat eggs and 2 1/2 cups of milk in a mixing bowl, and pour over the casserole. Cover baking dish, and refrigerate overnight.
  3. The following morning, preheat oven to 300 degrees F (150 degrees C). Combine the mushroom soup, ground mustard, and the remaining 1/2 cup milk; pour over the top of the casserole.
  4. Bake, uncovered, until browned and set, about 1 1/2 hours.

pork sausage, herb seasoned croutons, cheddar cheese, eggs, milk, condensed golden mushroom soup, ground mustard, milk

Taken from www.allrecipes.com/recipe/103486/egg-and-sausage-souffle/ (may not work)

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