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BREAKFAST SAUSAGE AND EGG SOUFFLE Recipe

Ingredients
  • 1 1/2 pounds bulk pork sausage
  • 9 eggs, beaten slightly
  • 3 cups milk
  • 1 1/2 teaspoons dry mustard
  • 1 teaspoon Salt
  • 3 slices white bread, cut inch 1/4 inch cubes
  • 1 1/2 cups grated sharp cheese
Directions
Brown crumbled sausage in a heavy skillet. Drain well on paper towels. Mix eggs, milk, mustard and salt. Stir in bread, sausage and cheese. Pour into greased 13x9x2" pan. Refrigerate covered overnight. The next day, bake uncovered at 350° for one hour. Makes 10 servings.
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