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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. In a skillet, brown sausage, breaking up lumps; drain. In a 2-quart casserole, layer sausage, bread and cheese.
  2. In a medium bowl, beat eggs with remaining ingredients. Pour over sausage mixture in casserole dish.
  3. Cover and refrigerate 12 hours or overnight. Remove from refrigerator 1 hour before cooking.
  4. Heat oven to 350 degrees F; bake, uncovered, 45 minutes or until firm and golden on top.

Serves 6.


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