Breakfast Soufflé

A recipe from one of my readers, Charmaine Cheng, who has made my day with her emails time and time again. I’ll make this when our adopted Marine (retired) son, Dave (remember him? The guy who got blown up by a suicide bomber in Iraq and is now 100% better?) and JW, both Paul’s best friends, come for their monthly Sunday brunch.

1 1/2 lb pork sausage (ham or favorite meats)

9 eggs, slightly beaten

3 cups milk

1 1/2 tsp dry mustard

1/2 tsp salt

3 slices white bread, cut into 4 inch cubes

1 1/2 cup grated cheese

Optional: add 1/4 cup sliced green onion, red peppers or other vegetables

Brown crumbled sausage in heavy skillet. Drain on paper towels.

Mix eggs, milk, mustard, salt. Stir in bread, sausage, cheese.

Pour mix into greased pan 9X13X2 baking pan.

Refrigerate overnight.

Bake next morning uncovered 350 degrees for 1 hour.

Let sit for 10 minutes before serving.

Enjoy!