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| EGG SOUFFLE FROM DELORIS | |
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2 c. milk 6 eggs, beaten slightly 6 slices bread cubes (best if bread is stale) 1 tsp. dry mustard 1 tsp. salt (or less) 1 lb. sausage, browned & crumbled 1 c. sharp grated cheese Oregano & butter to taste In 2 1/2 quart souffle dish mix together all ingredients and refrigerate overnight. Bake in 350 degree oven for 45 minutes to 1 hour. Makes easy breakfast when you have company. | |
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recipe reviews #67085
LFranky (California) says:
For Easter last year my husband requested Egg Souffle, being that I have never had it nor made it I was a little scared. I made this recipe and it is AMAZING! This is the best thing ever and I have made it a few times since. Ham is also good in this and I use Parmesan & Lataid for lactose free. So yummy, thank u Deloris!
#100959
Bryan (California) says:
This is our go-to recipe for brunches and pot lucks. We've made it several times now and wanted to put in a good review. Thank you, Deloris.
Bryan from California
Bryan from California
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