Monday, March 8, 2010

Breakfast Mock II Cheese and Sausage Souffle

I must give credit to the master, Dick Stucki, for this one. It is in his first book, but I heated it up a little. There for the II.You can cut it in half for a small group, Or double it.

1 pound cocktail smoky links
1/2 pound Cheddar cheese, grated
1/2 pound Monterrey Jack cheese, grated
20 eggs , beaten well
3/4 cups milk
15 slices white bread, crust trimmed
1 T dry mustard powder
1/2 tsp red pepper flakes, or more
salt and pepper to taste

In a large mixing bowl, beat eggs well adding milk until well blended. Add mustard powder, pepper flakes, salt and pepper. Butter one side of slice of bread. Stack slices, and cut into cubes. Place cubes in egg mixture and refrigerate over night. Place egg-bread mixture in a well greased 12" deep dutch oven, Press half the smoky links down in egg-mixture, reserve the other half. Scatter cheeses over top of mixture. Place reserved Smoky links on top of cheese in a pin wheel pattern. Cook at 350 d f. for 30-40 minutes. 7-8 charcoal on the bottom and 12-14 on top.

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