Sausage Egg Soufflé

(from freeshebacchus’s recipe box)

Source: Mom (from RecipeThing user nick) (from RecipeThing user dubuisso)

Ingredients

  • 1 lb ground sausage, crumbled and cooked
  • 8 large eggs, beaten
  • 2 1/2 c milk
  • 3/4 t dry mustard
  • 1/2 t sweet basil
  • 1/2 t marjoram
  • 1 t salt
  • 1 c cheddar cheese, grated
  • 1 c monterey jack cheese, grated
  • 10 slices of bread, torn into bite-sized pieces
  • 1 can cream of mushroom soup

Directions

  1. Combine all ingredients (thin the soup with 1/2 of the milk first)

  2. Pour into greased 9 × 13″ pan.

  3. Cover and let stand in refrigerator overnight.

  4. Bake at 350 degrees for 40-50 minutes.

  5. Let stand 5 minutes before serving.

Email to a friend | Print this recipe | Back