Egg and Sausage Souffle

Recipe from Lorene Johnson

This recipe is great for Brunch!  I prepared it the night before and put it in the oven just before opening gifts on Christmas morning. It was ready for us by the time we'd opened our gifts!  It's delicious!

Ingredients:

12 eggs, beaten

1 cup grated Sharp cheese

1 1/2 cups milk

1 lb. ground sausage (can use ham or bacon)

1 can Cream of Mushroom Soup

1-4 oz. jar mushroom pieces, drained

4-6 slices of bread, crusts removed

3/4 tsp. dry mustard

3 Tbsp. minced green onions

3 Tbsp. minced green peppers

salt and pepper

1/4 cup milk

Directions:

Beat eggs and set aside. Cook meat. Chop onion and pepper. Butter 9X13 casserole dish. Line with bread. Cover with cheese, then top with meat, crumbled. Add mustard, milk, onions, pepper, eggs, salt and pepper; pour over bread, cheese, and sausage. Cover and place in fridge overnight. Just before baking, mix Cream of Mushroom soup with 1/4 cup milk. Add mushrooms and pour on top. Bake at 300 for 1 1/2 hours.