sausage and egg puff
Sausage and Egg Puff
This sort-of-soufflé is a great potluck breakfast/brunch dish. It's also convenient when you need to provide breakfast for guests, because you can prepare it the night before and then just pop it in the oven in the morning.
1 pound ground hot or mild sausage
2 slices white bread, diced
1 cup grated sharp Cheddar cheese
6 eggs
1 2/3 cups milk
1/2 teaspoon salt
1 drop Tabasco sauce
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
In a skillet, brown sausage, breaking up lumps; drain. In a 2-quart casserole, layer sausage, bread and cheese.
In a medium bowl, beat eggs with remaining ingredients. Pour over sausage mixture in casserole dish.
Cover and refrigerate 12 hours or overnight. Remove from refrigerator 1 hour before cooking.
Preheat oven to 350 degrees F; bake, uncovered, 45 minutes or until firm and golden on top.
Serves 6.
