Breakfast Souffle
Ingredients:
1 pound ground pork
9 eggs
3 cups milk
1 teaspoon prepared mustard
6 to 8 slices bread, cubed
1½ cups shredded cheddar cheese
1 can (10 ¾ ounces) condensed cream of mushroom soup, undiluted
½ cup milk
4 cups cornflakes, crushed
½ cup butter, melted
Instructions:
Yield: 8-10 servings.
1 pound ground pork
9 eggs
3 cups milk
1 teaspoon prepared mustard
6 to 8 slices bread, cubed
1½ cups shredded cheddar cheese
1 can (10 ¾ ounces) condensed cream of mushroom soup, undiluted
½ cup milk
4 cups cornflakes, crushed
½ cup butter, melted
Instructions:
- In a skillet, brown the pork. Drain and place in a large bowl.
- Add the next seven ingredients; mix well.
- Transfer to a greased pan 13 inch x 9 inch x 2 inch baking dish.
- Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Combine cornflakes and butter; sprinkle over casserole.
- Bake, uncovered, at 350 degrees for 1 hour or until a knife inserted near the center comes out clean.
Yield: 8-10 servings.