Overnight Breakfast Soufflé
My mom would always make this casserole the night before Thanksgiving so that we would have a piping hot breakfast while she was busy preparing the turkey. I love to make it for Christmas morning. If you like your eggs spicy, put a little Tabasco on your serving piece.Plan Ahead Note: This casserole must be refrigerated overnight before baking.
Ingredients
- 2 lb. bulk pork sausage (I use Jimmy Dean Regular or Owens)
- 9 eggs beaten
- 3 cups milk
- 1 ½ teaspoons dry mustard
- 1 teaspoon salt
- 3 slices bread cut into ¼" cubes
- 1 ½ cups shredded cheddar cheese
Instructions
- Cook sausage in a skillet over medium heat until done, stirring to crumble. Drain on a paper towel and let cool.
- Beat eggs in a large bowl with a whisk.
- Add milk, mustard, and salt, whisking well.
- Stir in bread cubes, sausage, and cheese.
- Pour into a well greased 13" x 9" baking pan. Refrigerate covered overnight.
- Preheat oven to 350°.
- Bake uncovered at 350° for one hour and ten minutes or until bubbly with a light brown crust around the edges. Let set for 10 minutes before serving.