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This is must have dish for your brunch.
BREAKFAST CASSEROLE/CHEESE-SAUSAGE SOUFFLE
• 6 eggs (well beaten)
• 2 cups milk
• ½ teaspoon dry mustard
• ½ teaspoon salt
• ½ teaspoon horseradish
• 6 slices white bread—crusts removed and diced
• 1 lb. link sausage—cooked, drained and sliced
Mix first 5 ingredients and set aside. Butter a 9x13 baking dish. Combine egg/milk mixture with bread cubes and sausage. Pour into baking dish and top with 1 cup of grated cheddar cheese. Refrigerate 12 hours or overnight. The next morning, bake at 350 degrees for 45 minutes.
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