| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cajun | March 1994 | 1 | servings |
INGREDIENTS
| 3/4 | lb | Bulk breakfast sausage |
| 1 | Green bell pepper; diced | |
| 6 | Home-style white bread slices; crusts trimmed, cut | |
| ; into cubes | ||
| 1 | c | Seasoned corn bread stuffing mix |
| 1 | c | Grated sharp cheddar cheese; (about 4 ounces) |
| ; (packed) | ||
| 4 | Eggs | |
| 2 | c | Milk |
| 1/2 | ts | Salt |
| 2 | cn | Stewed tomatoes; (preferably Cajun |
| ; style) (14 | ||
| ; 1/2-ounce) |
INSTRUCTIONS
Preheat oven to 350F. Butter 8-inch square baking dish. Place sausage and bell pepper in heavy large skillet over medium-high heat. Saute until sausage is cooked through and pepper is tender, breaking sausage into small pieces with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage and pepper to small bowl. Layer half of bread, stuffing mix, sausage mixture and cheese in prepared dish. Repeat layering. Combine eggs, milk and salt in small bowl and whisk until blended; season with pepper. Pour egg mixture over sausage mixture. Bake until casserole begins to brown and custard is set, about 40 minutes. Meanwhile, bring tomatoes with juices to boil in heavy medium saucepan over high heat. Cook until tomatoes thicken to sauce consistency, stirring occasionally, about 9 minutes. Spoon souffle onto plates. Spoon tomato sauce alongside and serve. Serves 4 to 6. Bon Appetit March 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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