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Prep Time: 15 Minutes Cook Time: 100 Minutes |
Ready In: 115 Minutes Servings: 8 |
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This is a great egg and sausage souffle. My family always serves it with salsa for an extra kick! 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.
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