Breakfast Souffle
6 ingredients
4 steps
Ingredients
- 1 1/2 lb. bulk sausage
- 9 eggs, beaten
- 3 c. milk
- 1 1/2 tsp. dry mustard
- 3 slices bread, cut in 1/4-inch cubes
- 1 1/2 c. shredded Cheddar cheese
Directions
-
1Cook sausage; drain well.
-
2Combine with other ingredients. Mix well.
-
3Pour into 13 x 9 x 2-inch pan.
-
4Refrigerate overnight. Bake at 350° for 1 hour.
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