Sausage Souffle Recipe

Try it, it's delicious. Growing up it was more commonly referred to as sauasge egg caserole, no idea the difference between soufflé and casserole. I'll need to google that. My grandma Fansher would often make this dish while we were in town visiting. The smell of it cooking the other morning brought back a flood of lazy morning memories at the Fansher household. It was always a treat to eat.

Ingredients:
1 pound bulk sausage (I use Hot Jimmie Dean)
6 slices bread (crust and all, cubed) --easy to slice in cubes if you freeze it, otherwise tear it into pieces
1 cup cheddar cheese (grated) --the original recipe only calls for 1/4 cup of cheese...truly not enough
1 teaspoon dry mustard
1/2 to 1 teaspoon salt
4 eggs (I use 6)
2 cups milk

Brown sausage and drain. Grease/butter glass 9x13 dish; combine and mix browned sausage, cubed bread, 1/2 of the grated cheese, mustard and salt into the 9x13 dish. In a separate bowl mix eggs and milk completely. Pour carefully over the sausage/bread mixture. Top with remaining cheese and cover with foil.

It is best if you make this the night before and refrigerator overnight.

Bake for 45 minutes at 350 degrees, covered with foil and then reduce heat to 325 degrees, uncover and finish baking for another 15 minutes, or until done.

Deliciousness!!