Egg & Sausage Souffle
- 3 cups herb croutons
- 2 1/2 cups American cheese, shredded
- 1 1/2 lbs link sausage, cut in thirds
- 4 eggs
- 2 1/2 cups milk
- 3/4 tsp dry mustard
- 1/2 can cream of mushroom soup
- 1/2 can golden mushroom soup
- 1/2 soup-can milk
Place the croutons in the bottom of a greased 13 x 9 x 2-inch pan. Sprinkle the shredded cheese over the croutons.
Brown the sausage. Drain and put on top of the cheese.
Beat the eggs with 2 1/2 cups of milk. Add the dry mustard. Pour the milk and egg mixture over all of the above ingredients in the pan. Cover and refrigerate overnight.
The next day, just before putting in the oven, dilute the soups with 1/2 soup-can of milk. Pour over the casserole.
Bake, uncovered, at 300°F for 1 1/2 hours.
Brown the sausage. Drain and put on top of the cheese.
Beat the eggs with 2 1/2 cups of milk. Add the dry mustard. Pour the milk and egg mixture over all of the above ingredients in the pan. Cover and refrigerate overnight.
The next day, just before putting in the oven, dilute the soups with 1/2 soup-can of milk. Pour over the casserole.
Bake, uncovered, at 300°F for 1 1/2 hours.
Submitted by Jun 13, 2010
15 min
30 min
45 min