Breakfast Egg and Sausage Souffle

Yield: 12 3" X 3" servings

A deliciously easy way to start a special day out right.

Even if you can not be there you have done all the work!

This dish is prepared the night ahead and baked in the morning.

Ingredients

6 Eggs, slightly beaten

6 Slices bread, cubed (I prefer a heavily grained nutty bread but the original recipe called for French)

1 Cup grated Sharp Cheddar cheese

2 Cups milk

1 tsp salt

1 tsp dry mustard

1 pound sausage, cooked and crumbled

Directions

Cook sausage and set aside

Spray or lightly grease bottom of 9" X 13" casserole dish

Beat eggs and add all other ingredients blending gently

Pour into casserole dish

Refrigerate over night or 12 hours

Bake at 350 degrees for 45 to 50 minutes until egg is set and knife inserted in center comes out clean.

Variations:

1. Substitute diced Ham for Sausage (or Italian sausage for a bit of spice)

2. Add 1 cup of chopped Veggies such as broccoli

3. Add 2-3 sliced green onion

4. Add a can of chopped green chilis and after baking spead the top with your favorite salsa for a southwestern flare.

Be creative this is your morning to shine.

Serving Suggestions

Melon or other fresh seasonal fruit

Fresh baked cinnamon or orange rolls* (These can be purchased frozen and set out in the frig to thaw and rise the night before)

Mom's favorite coffee or tea

Editoes Notes

*I prefer Rhodes brand rolls

note from the editor: This dish is perfect for any holiday breakfast or potluck