egg souffle

A very dear friend-of-the family, Mary Wagner, provided us with this recipe so long ago that I just assumed it went back several generations in the Reynolds/Husung family. I recall having egg souffle at every Easter (that's this weekend, y'all), Christmas, and birthday brunch since 1979.

Make it the night before (this Saturday) and bake it about an hour before you plan to serve your friends and family. It's a crowd pleaser.


the damages
saute pan
large mixing bowl
long-handled mixing spoon
cheese grater
measuring cup
measuring teaspoon
sharp knife
cutting board
9x12" baking pan

the ingredients

1 pound bulk breakfast sausage

6 pieces of white bread

6 eggs, beaten

1 cup cheddar cheese

1 cup milk

1 teaspoon each of dry mustard and salt

the preparation 

Brown the sausage in a saute pan. Use a cheese grater to shred 1 cup of cheese and your knife and cutting board to remove the crusts from the bread slices. Cube the bread. With the large spoon, combine all ingredients in your mixing bowl. Refrigerate, covered, overnight if desired. 

Bake uncovered at 375 for 45ish minutes or until completely set and browned on top.

no Easter bunnies were injured in the making of this meal

Slice and serve with mimosas and Cadbury eggs. Enjoy.