Sausage Souffle

(6 servings)

  • 1 and 1/2 pounds seasoned bulk pork sausage
  • 6 slices of white bread with crust - cubed
  • 6 large eggs
  • 2 cups milk
  • 1 Tablespoon dry mustard
  • 1 cup shredded Cheddar cheese
Brown and crumble the sausage in a skillet over medium-high heat. Drain off the fat. Set aside.

Prepare an 11 x 7 baking dish with a light coating of cooking spray. Place the bread cubes in the baking dish.

In a large mixing bowl, beat the eggs with the milk and mustard. Add the sausage to this mixture and pour over the bread cubes in the baking dish.

Cover and refrigerate overnight (at least 3 hours).

When ready... bake at 350 degrees for 45 minutes or until the top is lightly browned and the egg is completely set.

This simple souffle casserole is great for brunch gatherings. Try it with a spicy sausage too.

Mr Breakfast would like to thank twitty5 for this recipe.

Recipe number 2428. Submitted 11/12/2008.