Recipe: Egg and Sausage Souffle (make ahead) (Bisquick recipe, 1985)

EGG AND SAUSAGE SOUFFLE

6 eggs, beaten slightly
2 cups milk
1 teaspoon dry mustard
1 cup Bisquick Baking Mix
1/2 teaspoon dried oregano leaves
1 lb. bulk pork sausage, browned and drained
1 cup shredded Cheddar cheese

Mix all ingredients together and cover. Put in refrigerator overnight.

WHEN READY TO BAKE:
Heat oven to 350 degrees F. Pour souffle mixture into a greased 2-quart casserole.

Bake until knife inserted in center comes out clean, about 1 hour.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Prizewinning Recipes by You from the Bisquick Creations Recipe Contest, General Mills Inc., 1985