KAMPFIRE KOOKIN’

NOW WAITE BREAKFAST SOUFFLE

 

1 lb. sausage (brown, drain, and cool)

6 eggs (beaten)

3 cups milk

1 small to medium onion (chopped fine)

1/2 tsp. salt

1 tsp. dry mustard

3 slices white bread (torn in small pieces)

1 cup grated cheddar cheese

Stir together beaten eggs, milk, chopped onion, bread pieces, mustard, salt, grated cheese, and browned/drained sausage. Pour into a 9 x 13 inch greased casserole dish. Bake uncovered in a 350-degree oven for one hour.

 

OR

 

Pour into a #12 (foil lined) Dutch oven, cover, and bake for one hour with 4 or 5 hot briquets under and 12 to 15 hot briquets on top.

Recipe should serve 4 hungry hunters or maybe 2 Boy Scouts. Better make two or double the recipe.

Unlike some breakfast casserole dishes, this one doesn’t have to set in the refrigerator overnight. It is easier and safer to make on a campout where there is no refrigeration.

 

Tip: Grated Swiss or mozzarella cheese can be substituted for cheddar. Green onion, sliced olives, or chopped parsley are colorful and a flavorful addition to this recipe. Browned and drained hamburger may be substituted for the sausage or use half hamburger and half sausage.

The Waynedale News Staff

Ray McCune

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