EGG SOUFFLE 
12 eggs, lightly beaten
12 slices bread, cut off crust and cube
2 c. grated American cheese
2 tsp. salt
2 tsp. dry mustard
2 lbs. pork sausage, browned and cut in sm. pieces

Mix all together and refrigerate for 12 hours. Bake at 350 degrees until set and lightly browned. Do not cover in oven.

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“EGG SOUFFLE”

 

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