SAUSAGE EGG SOUFFLE 
1 lb. sausage, browned and drained
6 eggs, slightly beaten
2 1/2 c. milk
8 oz. grated cheese
6 slices bread, cut into bite size pieces
1/4 tsp. salt
Pepper to taste
1/2 c. mushrooms (optional)

Combine all ingredients and pour into greased 9x13 pan. Let stand in refrigerator overnight. Bake at 350 degrees for 30 to 40 minutes.

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