Egg Souffle

Name: Egg Souffle
Ingredients: 1 1/2 lb. pork sausage (ground or links); 4 eggs, beaten; 2 1/2 c. milk; 1/4 tsp. dry mustard; 3 c. plain croutons; 2 1/2 c. (10 oz.) shredded cheese; 1 (10 oz.) cream of mushroom soup (undiluted); 1 (2 1/2 oz.) jar sliced mushrooms, drained (can substitute fresh mushrooms); 3/4 c. milk

9 ingredients

5 steps

Ingredients

1 1/2 lb. pork sausage (ground or links)
4 eggs, beaten
2 1/2 c. milk
1/4 tsp. dry mustard
3 c. plain croutons
2 1/2 c. (10 oz.) shredded cheese
1 (10 oz.) cream of mushroom soup (undiluted)
1 (2 1/2 oz.) jar sliced mushrooms, drained (can substitute fresh mushrooms)
3/4 c. milk

Directions

1

The night before:
2

Cut sausage links into 4 pieces; cook until brown.
3

Drain and set aside.
4

Combine eggs, milk and dry mustard. Layer croutons, cheese, sausage and egg mixture in buttered (Pam) 9 x 13-inch pan.
5

Cover and chill overnight.