Egg Souffle

Name: Egg Souffle
Ingredients: 1 lb. cooked sausage (Jimmy Dean with sage); 8 American cheese slices; 1 doz. large eggs; 3 1/2 c. milk; 2 tsp. salt; 1/2 tsp. pepper; 1 1/2 c. sharp cheese; 1 can cream of mushroom soup; 12 to 14 slices buttered bread

9 ingredients

5 steps

Ingredients

1 lb. cooked sausage (Jimmy Dean with sage)
8 American cheese slices
1 doz. large eggs
3 1/2 c. milk
2 tsp. salt
1/2 tsp. pepper
1 1/2 c. sharp cheese
1 can cream of mushroom soup
12 to 14 slices buttered bread

Directions

1

Line bottom of large size dish (3 quart 9 x 13-inch) with upside-down buttered bread slices.
2

Top with sausage. Top with American cheese slices. Put more bread buttered right side up on cheese.
3

Pour over the following egg mixture: 1 dozen Grade A large eggs, 3 1/2 cups of milk, 2 teaspoons salt and 1/2 teaspoon pepper.
4

Beat well.
5

Grate 1 1/2 cups sharp cheese on top. Refrigerate overnight.