Egg Souffle

Breakfast dinners are one of my families favorites and they bring a little variety into dinner.  This is the best breakfast casserole I have ever tried. It is a hearty breakfast or dinner that your whole family will love. When I bake it for a dinner I start first thing in the morning and then refrigerate it all day until 1 1/2 hours before dinner and then I bake it. If you are making it for breakfast follow the directions below. If you are not baking for a crowd try cutting it in half. I usually bake the whole recipe and have yummy leftovers or freeze the other half. I personally think the souffle is filling enough all by its self but a side of fruit is nice too.

Egg Souffle for a Crowd - (Schillene Bigelow)
                   
Serves 10-12

15 eggs
1/2 chopped green or red bell pepper*
3 diced green onions*
1 can Cream of Mushroom soup
1 small can of mushrooms (optional)
1 lb of sausage, bacon or ham
1 C shredded sharp cheese
1 lb southern style frozen hash browns *
2 C milk
3/4 tsp dry mustard

Brown hash browns, cook sausage or bacon and crumble. Ham needs to be diced. (I prefer sausage)

Beat eggs, add milk, green peppers, onions, and mustard. Put hash browns in a sprayed 9X13 casserole pan. Pour egg mixture over the top and sprinkle with meat and then top with shredded cheese. Refrigerate overnight.

Mix Cream of Mushroom soup with 1/4 C milk and a dash of salt and pepper. Pour over the top of the souffle mixture. Add can of mushrooms if desired. (If you want sprinkle a little extra cheese and green onions and bell peppers on top) Bake at 350 degrees for 1 1/2 hours. Serve with sour cream and salsa.

* Substitute these items with  Potato O Brien hash browns, it has green peppers and onions in it already.

Enjoy!
Cindy