Brunch Egg Souffle

7 ingredients
8 steps

Ingredients

  • 2 c. milk
  • 4 eggs
  • 6 to 8 slices white bread, crust removed and cubed
  • 1/2 lb. sharp Cheddar cheese, grated
  • 1 lb. bulk sausage, browned and drained
  • 1 tsp. dry mustard
  • 1/2 tsp. salt

Directions

  1. 1
    Beat egg, milk, salt and mustard.
  2. 2
    Add cheese, bread and sausage.
  3. 3
    Pour into a 9 x 13-inch or 8 x 11-inch pan and cover with foil.
  4. 4
    Refrigerate overnight.
  5. 5
    Bake at 350° for 45 minutes, then remove foil and bake 15 minutes longer.
  6. 6
    Cut in squares for serving.
  7. 7
    Can double or triple for larger groups.
  8. 8
    Hold well in warm oven.

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