Sausage And Egg Souffle

1. 1

   Cut 3 slices of white bread in 1/4-inch cubes (if using French bread, remove crust).

2. 2

   Grate cheese. Brown crumbled sausage and drain well.

3. 3

   Mix beaten eggs, milk, mustard and salt.

4. 4

   Stir in bread, sausage and cheese.

5. 5

   Pour into greased 9 x 13-inch pan. Refrigerate, covered, overnight.

6. 6

   Bake next day, uncovered, at 350u00b0 for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.