Gail's Sausage Souffle
  • 8 eggs
  • 6 slices of cubed bread, leave the crust on
  • 1 c. grated sharp cheese
  • 1 lb. sausage - I use hot
  • 2 c. milk
  • 1 tsp. salt
  • 1 tsp. dry mustard
  1. Brown and drain sausage. Beat the eggs. Then add dry mustard and milk(together first) and beat to incorporate the dry mustard, otherwise it does not blend well. Add the remaining ingredients. Pour into a greased 9x13 casserole and refrigerate for 12 hours or more (I let it set overnight). Bake at 350 degrees for 35 minutes or until brown and set. Cut into squares and serve. Enjoy!
  2. serves 9-12
This is my favorite when the whole family is together for holidays!