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Breakfast Souffle'

Posted on October 30, 2014
Gluten Free Breakfast Souffle’ Recipe

Skill Level: Easy

Time: 30 Minutes, Refrigerate Overnight

Servings: 12

1 lb bulk pork sausage

9 eggs, slightly beaten

3 cups milk

1 1/2 tsp dry mustard (or 1 T regular)

1 tsp salt

3 slices Sweet Ali’s sandwich bread, cubed

1 1/2 cups shredded cheddar cheese

Cook sausage in a pan, breaking it up as you brown it; drain and set aside. In a large bowl, combine eggs, milk, dry mustard, salt, bread and cheddar cheese; add sausage and mix well. Pour into a greased 9 x 13 glass pan. Cover with tinfoil and refrigerate overnight. Preheat oven to 350. Bake uncovered for about an hour or until golden brown.

 

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