Breakfast Egg Souffle
9 May 2010
|Sausage links||2 Pound, cooked and cut in bite-size pieces|
|Eggs||9 Small, beaten|
|White bread slice||3 , broken in small pieces (Without Crusts)|
|Grated cheddar cheese||8 Ounce|
|Milk||3 Cup (48 tbs)|
Mix and let set overnight in 9 x 13-inch glass pan, covered.
Bake at 350° for 50 minutes.
Breakfast Egg Souffle Recipe