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Recipe: Egg and Sausage Souffle (overnight)

Breakfast and Brunch
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Egg and Sausage Souffle
rec.food.cooking/Paula in Manhattan
Serves 6

6 eggs, beaten slightly
2 cups milk
1 tsp. dry mustard
1 cup Bisquick
1/2 tsp. dried oregano leaves
1 lb. pork sausage, browned & drained
1 cup shredded Cheddar cheese

Mix all ingredients together and cover. Put in refrigerator overnight. Heat oven to 350F. Pour into a greased 2-quart casserole; bake until knife inserted in center comes out clean, about 1 hour.

I have substituted smoked turkey for the sausage and it was very good. I think you can use your imagination with this one!


MsgID: 318876
Shared by: Betsy at TKL
In reply to: Recipe: Make Ahead Recipes (11)
Board: Daily Recipe Swap at Recipelink.com
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