Brunch Egg Soufflé
Brunch Egg Soufflé is an moderately easy dinner. Made with 2 c. milk, 4 eggs, 6 to 8 slices white bread, crust removed and cubed, 1/2 lb. sharp cheddar cheese, grated and 1 lb. bulk sausage, browned and drained, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
🔗 Recipe adapted from RecipeNLG-Full
👨🍳 Instructions
Beat egg, milk, salt and mustard.
Add cheese, bread and sausage.
Pour into a 9 x 13-inch or 8 x 11-inch pan and cover with foil.
Refrigerate overnight.
Bake at 350° for 45 minutes, then remove foil and bake 15 minutes longer.
Cut in squares for serving.
Can double or triple for larger groups.
Hold well in warm oven.
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