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Egg Sausage Souffle

Print Recipe
Course Breakfast

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 pan
    3 cups herb seasoned croutons
  • Sprinkle evenly over croutons
    2 ½ cups shredded sharp cheddar cheese
  • Brown, drain and cut into bite sized pieces..
    1 ½ pounds small link sausages
  • Spread over cheese.
  • Beat
    4 eggs, 2 ½ cups milk
  • Add
    1 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