Saturday, August 23, 2008

Egg Souffle

My mom always made this dish on Christmas Morning.  For me it is a comfort food and reminds me of the excitement of Christmas Morning and of having lots of loved ones around.

about 8 slices of white bread, crust cut off
7 Eggs
1 LB Sausage - browned, drainted, and cut into bite sized pieces
2 Cups Milk
1 Cup shredded cheddar cheese
1 tsp Salt
1 tsp Dry Mustard

Spray a 9x13 pan with Pam.
Line cake pan with crustless bread.
Evenly sprinkle sausage on top of bread, and evenly top with cheese.
Combine milk, eggs, mustard, and salt.  Pour over the top of bread, sausage and cheese.
Refrigerate over night (covered)
Bake at 350 for about an hour until browned on top (Do Not Undercook!)
Cool for 20 to 30 minutes before cutting.