Overnight Sausage Souffle

 This recipe was given to Elaine Garvey by Margo Conley in March, 1991.

Serves 6-8

Ingredients:

• 1 lb sausage links
• 6 slices white bread, crust removed, cubed
• 1 cup grated cheddar cheese
• 4 eggs
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 2 cups milk

Directions:

The day before:

• Fry sausage links.  Drain and cut (lengthwise) in thirds.
• In a buttered 2 1/2 quart casserole, alternate layers of bread cubes, sausage, and cheese.
• Beat the eggs, and add mustard, salt, and milk.  Pour the mixture into the casserole, cover & refrigerate overnight.

Next morning:

• Bake at 325 degrees for 45-50 minutes.  

Notes:  As you saw, I use a flat baking dish - I feel it cooks better.  I tripled the recipe for 14, and had a "little" left.

Sauce (optional)

• one 10 1/2 oz can cream of mushroom soup
• 1/4 cup sherry
• one 12 oz. can mushrooms (drained) or 1/2 lb. sliced mushrooms sauteed in butter.

Blend & heat gently.

Great for Xmas breakfast!  Good luck -

                            Love - Margo   1991