Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Breakfast Sausage Souffle

12-15 slices bread; cubed 3/4 cup milk
6 Tbs. butter; melted 1 tsp. dry mustard
1 lb. shredded Cheddar cheese   salt and pepper to taste
18 eggs 1 lb. cooked sausage

Add bread cubes to a well greased 12" Dutch oven. Drizzle butter over bread then sprinkle cheese over the top. Whisk together eggs, milk, and mustard. Season with salt and pepper. Pour eggs over bread and cheese. Sprinkle sausage over the top. Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top for 30-45 minutes until eggs are set.

Serves: 8-10

(This recipe was one that floated around to me. I think the original recipe came from "Dutch Oven Cookin'" by Dick Stucki.)

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