Friday, November 18, 2005
Sausage and Egg Souffle
This is an easy and delicious breakfast. Put the ingredients together the night before, and bake it in the morning. It's great for brunches, potlucks, and even picnics! For a change of pace, try adding a cup of chopped red peppers or a can of diced green chilies. Serves 10.
Ingredients:
6 eggs, beaten
2 c. milk
6 slices bread, finely cubed
1c. cheddar cheese, grated
1 t. salt
1 T. mustard
1 tube mild Jimmy Dean sausage
Step-by-step:
1. Crumble and brown sausage. Drain off grease and cool.
2. Beat eggs and milk together. Stir in remaining ingredients.
3. Pour into a greased 8x12-inch casserole dish and refrigerate overnight.
4. After refrigerating, bake casserole at 350 degrees for 45 minutes. Cut into squares and serve.
Ingredients:
6 eggs, beaten
2 c. milk
6 slices bread, finely cubed
1c. cheddar cheese, grated
1 t. salt
1 T. mustard
1 tube mild Jimmy Dean sausage
Step-by-step:
1. Crumble and brown sausage. Drain off grease and cool.
2. Beat eggs and milk together. Stir in remaining ingredients.
3. Pour into a greased 8x12-inch casserole dish and refrigerate overnight.
4. After refrigerating, bake casserole at 350 degrees for 45 minutes. Cut into squares and serve.
Labels: breakfasts
