Egg and sausage souffle recipe
Egg and Sausage Souffle recipe
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- 1 pound mild bulk sausage
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 6 slices white bread, cubed
- 1 cup cheddar cheese, grated
Crumble and brown sausage. Drain and cool. In a large bowl, beat eggs, then add milk, salt, and dry mustard. Add bread cubes; stir. Add cheese and browned sausage; mix well. Cover and refrigerate overnight.
Next morning, place in a 9 x 13-inch pan and bake at 350 degrees for 45 minutes.
Reference: Egg and sausage souffle recipe
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