EGG AND SAUSAGE SOUFFLE
Steps:
- Cut bread into 1 inch cubes lay in bottom of 9 x 13 baking dish Top with cooked sausage & cheese Beat eggs, 2 1/2 c milk, salt & mustard - pour over casserole cover and refrigerate overnight Morning - mix soup mushrooms & remaining milk together & pour over casserole Bake at 300 for lhr 15 min.
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Tafadzwa Madende
tafadzwa@yahoo.comThis souffle was amazing! It was so light and fluffy, and the cheese and sausage were perfect. I will definitely be making this again.
Kashif Hasnain
hasnain@hotmail.comThis souffle was a bit too cheesy for my taste. I think I would use less cheese next time.
Sabit Bapary
bapary@gmail.comI've never made a souffle before, but this recipe made it easy. The souffle was light and fluffy, and the cheese and sausage were melted to perfection.
Habibur rehman
h.rehman59@hotmail.comThis souffle was delicious! I served it with a side of mixed greens and it was the perfect meal.
Kaleb Drake
k-d@gmail.comI'm not much of a cook, but this recipe was easy to follow and the souffle turned out great!
New Saraiki Production
s3@aol.comThis recipe is a keeper! I'll definitely be making this souffle again and again.
Aubree Reeder
aubree-reeder54@yahoo.comI made this souffle for a brunch party and it was a huge hit! Everyone loved it.
Jeff Cunningham
jeff.c@aol.comThis souffle was a little bland for my taste. I added some salt and pepper, and it was much better.
Jon Craft
c-j75@yahoo.comI'm not a big fan of sausage, so I substituted bacon in this recipe. It turned out great!
Norest Ndirire
n@hotmail.comWow! This souffle was amazing! It was so light and fluffy, and the cheese and sausage were perfect.
William Roland
william@hotmail.comThis souffle was a bit too eggy for my taste. I think I would reduce the amount of eggs next time.
Ndiphiwe Zaza
ndiphiwe@gmail.comMy souffle didn't rise as much as I would have liked, but it still tasted great. I think I might have overbeaten the egg whites.
sk imn
simn@gmail.comThis recipe was easy to follow and the souffle came out beautifully. I used a combination of cheddar and gruyere cheese, which gave it a delicious flavor.
Mikey Baxley
m@aol.comI've made this souffle several times now, and it always turns out perfect. It's a great dish for a brunch or special occasion.
worldpen_comedy1
worldpen_comedy113@gmail.comThis souffle was a hit with my family! It was light and fluffy, with just the right amount of cheese and sausage. I will definitely be making this again.