Sausage Souffle'
Prep
20m
Cook
1h 30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Souffle
| 8 slices white bread, cubed |
| 2 cups grated cheddar cheese |
| 2 lbs sausage. browned, and drained |
| 4 large eggs |
| 2 cup milk (1/2 cup milk mixed with soup) |
| 2/3 tsp dry mustard |
| 1 10.5 ounce can cream of mushroom soup |
Sausage Souffle' Directions
- Mix together eggs, milk and dry mustard.
- Butter a 9 x 13 inch pan and layer bread.cheese, sausage and milk mixture.
- Refrigerate overnight.
- Next day, pour soup mixture over the top and bake 300° for 1 1/2 hours until set.
Nutrition facts
Per Serving
| Kcal: | 484 kcal |
| Fibers (g): | 0.2g |
| Sodium (mg): | 1015mg |
| Carbs: | 178g |
| Sugar (g): | 3g |
| Fat: | 37.4g |
| Saturated fat (g): | 14.5g |
| Cholesterol: | 178mg |
| Proteins: | 28.2g |
