| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Casseroles, Main dish |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Hot bulk pork sausage |
| 4 |
|
Eggs |
| 3 |
|
White bread, crumbed |
| 1 1/2 |
c |
Milk |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Dry mustard |
| 1 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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