Serves: 5
Total Calories: 1,165
Cube bread and spread on bottom of a greased 9x13-inch pan. Brown sausage, adding mushrooms and onions just before done. Drain. Layer sausage mixture and cheese over bread. Beat together eggs, 2 1/2 cups milk, and dry mustard. Pour over bread, sausage and cheese; stir lightly until mixed. Refrigerate overnight. Just before baking, combine mushroom soup and 1/2 cup milk. Pour over casserole. Bake at 300° for 1 1/2 hours.
This Breakfast Sausage Soufflé recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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