The Family Cookbook
Culinary Heirlooms
by Doug Anderson

      This week we have a very special recipe from our Cousin, Diana Martin. She sends us a versatile little number that would work well as breakfast, brunch or supper. And while this dish is not technically a soufflé, that title has extended very much over the years and been applied to many different preparations. Besides, I think it sounds better than just plain "egg bake," which just doesn't seem to do this recipe justice.
      Bearing that in mind, preheat your oven to 350 and prepare yourself for:

Diana's Delicious Cheesy Sausage Mini-Soufflé

Preheat oven to 350-375
Spray a 2 to 3 qt. Casserole dish with food release spray.
Combine the following ingredients in large mixing bowl:
8 large eggs (will render 4 servings)
1 small can sliced mushrooms
1 pound bulk sausage, cooked.
1 cup milk
salt, pepper and garlic, to taste.
Pour mixture into casserole dish,
Bake, uncovered for one hour.
Top with grated Swiss and cheddar cheese,
just before removing from oven.
The Author suggests serving with a mixed fruit side dish
and toast.

Diana suggests testing the souffle with a toothpick or two forks, to check for doneness. She also adds if using a convection oven (like she does) the cooking time will be considerably shorter.

      Thanks, Diana, it sounds delicious and I imagine getting to know this recipe much better someday soon!

Cousin Diana writes:
      "As a postscript to the egg bake recipe I sent: I made it over this last weekend and I added a partial bag of frozen hashbrowns to the bottom of the dish, layered with the sausage and a bit of cheese on top of that, before filling with the egg mixture. I really enjoyed that."
      Sounds like a great way to top it off! Thanks again, Diana.

      See you next week, when the recipe you're reading might be yours!

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