Sunday, August 2, 2009

Breakfast Souffle

6 eggs, beaten slightly
2 cups milk
1 teaspoon dry mustard
1 cup bisquick baking mix
1/2 teaspoon dried oregano leaves
1 lb pork sausage, browned and drained
1 cup shredded cheddar cheese

Mix all ingredients together and cover. Put in refrigerator overnight. Heat to 350 degrees. Pour into a greased 2 quart casserold. Baked until knife inserted in center comes out clean...about one hour.

**Yield: 10 servings

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