SAUSAGE SOUFFLÉ

MAKE AHEAD:

1½ lbs local pork sausage
3 slices Rudi’s Sourdough
Wedge of Carr Valley Baby Cheddar
9 eggs
3 cups milk
1 tsp. Dijon mustard
1 tsp. salt
Ground black pepper

 

Brown sausage and drain grease. Spread into greased 9 x 13 x 2” foil pan with torn pieces of bread and grated cheese. Mix remaining ingredients and pour over contents of pan. Cover with heavy duty foil. The next morning, bake over coals for one hour.


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