Egg Sausage Souffle
Egg Sausage Souffle
Ingredients
- 3 cups herb seasoned croutons
- 2 ½ cups shredded sharp cheddar cheese
- 1 ½ pounds small link sausages
- 4 eggs
- 2 ½ cups milk
- 1 tsp dry mustard
- 1 10 ounce cream of mushroom soup
- ½ soup can milk
Instructions
- Put in greased 13x9x2 pan3 cups herb seasoned croutons
- Sprinkle evenly over croutons2 ½ cups shredded sharp cheddar cheese
- Brown, drain and cut into bite sized pieces..1 ½ pounds small link sausages
- Spread over cheese.
- Beat4 eggs, 2 ½ cups milk
- Add1 tsp dry mustard
- Pour egg mixture over pan.
- Cover and refrigerate overnight.
- Just before baking, dilute soup and pour over pan.
- Bake at 325° about 1 hour.
- Remove from oven and cover with foil.
- Let stand 10 minutes before serving.
- Cut in squares.
Notes
