Overnight Egg Souffle
Kathleen
ingredients
- 8 slices of day old challah
- Sausage
- 1 1/2 cups milk
- 1/2 cup melted butter
- 1 teaspoon salt
- dash pepper
- 6 eggs
- 6 ounces grated cheese
directions
- 1
Remove crusts from challah and cut into 1 inch cubes. Brown sausage.
- 2
Combine milk, butter, salt, pepper and eggs and beat well.
- 3
Grease 2 quart souffle pan and layer bread, eggs, cheese, and sausage making 3 layers each. (Bread layers should be entirely covered with egg.)
- 4
Refrigerate overnight and then bake for 1 hour at 325 degrees.
Source: Ellen Murray Callahan
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