1/2 lb hot bulk pork sausage
4 eggs
3 slice white bread, crumbed
1 1/2 cup milk
1/2 tsp salt
1/2 tsp dry mustard
1 cup shredded cheddar cheese
A Recipe for
Make-Ahead Sausage Souffle
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
Herb Tip |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
This Recipe for Make-Ahead Sausage Souffle is one of thousands in the Recipes-to-go Meat Cookbook.
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
If you enjoy this Make-Ahead Sausage Souffle Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
This is a recipe for Make-Ahead Sausage Souffle from the recipe cookbook of Recipes-to-go (Meat)
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Food Tip |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
Food Tip |
Brown sausage in skillet, stirring to crumble. Drain off fat and set
sausage aside. Beat eggs until lightly colored. Add bread crumbs,
milk, salt, dry mustard and sausage. Stir in cheese. Spoon into
ungreased 1-quart souffle dish. Cover and refrigerate overnight. The
next day bake at 325F 1 hour and 15 minutes, or until knife inserted
in center comes out clean. Serve immediately.
(C) 1992 The Los Angeles Times
Serves: 4
Make-Ahead Sausage Souffle Recipe brought to you by Recipes To-Go