Sunday, November 25, 2007

BREAKFAST CASSEROLE or EGG SOUFFLÉ—Betty Helquist--a friend of Lynne's

This is a wonderful Christmas breakfast. Very rich but very good.

8 slices bread, cubed
2 cups grated cheese
1 lb. Sausage, either bulk sausage or links, cut up or bacon, chopped. Cooked.

Layer in 9x13 inch baking dish in order given. Mix the following and spoon over:

4 eggs, beaten
2¼ cups milk
¾ tsp. prepared mustard

Heat together and spoon over the top:

1 can cream of mushroom soup
½ can milk
Cover and refrigerate overnight or several hours. In the morning bake for 1 ½ hours at 275° (glass pan).or 300° metal pan. Serve immediately. Cover with foil if it has to wait to be served.

Serves 12-14.

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