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Egg Sausage Souffle


Day old bread
1 pound loose cooked sausage
10 eggs
3/4 cup milk
salt and pepper
1/2 teaspoon dry mustard
1 can cream of mushroom soup
1 cup grated cheese (sharp or any mixtures you like)
1/3 cup milk

Tear bread into pieces and cover the bottom of a 9 x 13-inch pan. Put sausage on top of bread. Blend together eggs, 3/4 cup milk, salt and pepper, and dry mustard; put over sausage and bread. Mix together soup, cheese, and 1/3 cup milk and pour over all.

Optional: add pieces of lacey Swiss cheese on the top, which browns nicely in the cooking process.

Refrigerate overnight. Bake at 325 degrees until you are satisfied the casserole is done (50 to 60 minutes).

Generally served with broiled tomatoes (mixture of chives, parsley, bread crumbs, melted butter, mixed together and sprinkled over tomatoes--then broiled).