egg and sausage souffle

egg and sausage souffle

Ingredients

  • 1 1/2 cups bulk pork sausage
  • 3 cups herb seasoned croutons
  • 2 1/2 cups shredded Cheddar cheese
  • 4 eggs
  • 2 1/2 cups milk
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 3/4 teaspoon ground mustard
  • 1/2 cup milk


Directions

  1. Brown sausage in a large skillet over medium-high heat; drain fat.
  2. Place croutons in a 9X13 inch baking dish. Sprinkle cheese over croutons; top with browned sausage. Beat eggs and 2 1/2 cups of milk in a mixing bowl, and pour over the casserole. Cover baking dish, and refrigerate overnight.
  3. The following morning, preheat oven to 300 degrees F (150 degrees C). Combine the mushroom soup, ground mustard, and the remaining 1/2 cup milk; pour over the top of the casserole.
  4. Bake, uncovered, until browned and set, about 1 1/2 hours.

06/04/2019
egg and sausage souffle, recipe PT15M PT1H 5 455 calories

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