Breakfast Souffle

5 ingredients
4 steps

Ingredients

  • 1 1/2 lb. bulk sausage
  • 1 1/2 tsp. dry mustard
  • 1 1/2 c. shredded Cheddar cheese
  • 9 eggs, beaten
  • 3 c. milk

Directions

  1. 1
    Cook sausage until done; crumble, drain and combine with the rest of the ingredients.
  2. 2
    Pour into well-greased 13 x 9-inch pan. Refrigerate overnight.
  3. 3
    Bake at 350° for 1 hour.
  4. 4
    Serves 12 to 15.

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