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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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