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Sausage and Cheese Souffle

1 1/2 lb. lightly seasoned sausage
9 eggs
12 slices French bread, cubed (with crusts removed prior to cubing)
1 1/2 tsp. dry mustard
1 1/2 tsp. salt
1 1/2 cups grated cheese (Sharp Cheddar is preferable, though any kind of cheese is okay)
3 cups milk
pepper to taste

Brown and drain sausage. Cool.

Beat eggs and milk together. Add salt, mustard, and pepper to taste. Mix in the bread cubes. Add cheese and sausage. Stir.

Pour in a glass baking dish. Cover and refrigerate overnight.

Remove from refrigerator the next day when ready to prepare. Bake at 350 degrees for 45 minutes. Do not cover while baking. Let stand 10 to 15 minutes before cutting.

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