Best Egg Sausage Souffle Recipes

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EGG AND SAUSAGE SOUFFLE



Egg and Sausage Souffle image

This is a great egg and sausage souffle. My family always serves it with salsa for an extra kick!

Provided by Jenna

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h55m

Yield 8

Number Of Ingredients 8

1 ½ cups bulk pork sausage
3 cups herb seasoned croutons
2 ½ cups shredded Cheddar cheese
4 eggs
2 ½ cups milk
1 (10.75 ounce) can condensed golden mushroom soup
¾ teaspoon ground mustard
½ cup milk

Steps:

  • Brown sausage in a large skillet over medium-high heat; drain fat.
  • Place croutons in a 9X13 inch baking dish. Sprinkle cheese over croutons; top with browned sausage. Beat eggs and 2 1/2 cups of milk in a mixing bowl, and pour over the casserole. Cover baking dish, and refrigerate overnight.
  • The following morning, preheat oven to 300 degrees F (150 degrees C). Combine the mushroom soup, ground mustard, and the remaining 1/2 cup milk; pour over the top of the casserole.
  • Bake, uncovered, until browned and set, about 1 1/2 hours.

Nutrition Facts : Calories 401.6 calories, Carbohydrate 17.8 g, Cholesterol 149.3 mg, Fat 26.8 g, Fiber 1.1 g, Protein 21.8 g, SaturatedFat 13.6 g, Sodium 984.3 mg, Sugar 5.6 g

ALABAMA EGG AND SAUSAGE SOUFFLE



Alabama Egg and Sausage Souffle image

Make and share this Alabama Egg and Sausage Souffle recipe from Food.com.

Provided by Konnie

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb mild bulk sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
6 slices white bread (cubed)
1 cup cheddar cheese (grated)

Steps:

  • Crumble and brown sausage. Drain and cool.
  • In a large bowl, beat eggs, then add milk, salt, and dry mustard.
  • Add bread cubes; stir.
  • Add cheese and browned sausage; mix well.
  • Cover and refrigerate overnight.
  • Next morning, place in a 9 x 13-inch pan and bake at 350 degrees for 45 minutes.

Nutrition Facts : Calories 445.3, Fat 29.2, SaturatedFat 11.3, Cholesterol 297.9, Sodium 1168.3, Carbohydrate 17.2, Fiber 0.7, Sugar 1.6, Protein 27

EGG SAUSAGE SOUFFLE



Egg Sausage Souffle image

Make and share this Egg Sausage Souffle recipe from Food.com.

Provided by Dancer

Categories     Breakfast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 eggs
2 slices white bread
1 teaspoon dry mustard
1 cup grated cheddar cheese
2 cups milk
1 teaspoon salt
1 lb bulk sausage

Steps:

  • Brown sausage, drain.
  • Mix and beat eggs.
  • Add milk, salt, mustard.
  • Cut bread into 1 inch squares and add to eggs, stir.
  • Add cheese and sausage.
  • Put in 9 x 11 inch pan and let set in refrigerater overnight.
  • Bake at 375 degrees for 45 minutes.
  • Do not cover while baking.
  • Let set 5 to 10 minutes before serving.

EGG AND SAUSAGE SOUFFLE



Egg And Sausage Souffle image

This is a recipe from a friend.Serve with fresh fruit.

Provided by celia buchanan

Categories     Meat Breakfast

Time 2h

Number Of Ingredients 9

EGG AND SAUSAGE SOUFFLE
3 cups herb croutons
2 1/2 cups american cheese grated
1 1/2 lb. link sausage,cut in pieces
4 eggs beaten
2 1/2 cups milk
1 can cream of mushroom soup, golden
1/2 can milk
3/4 tsp. dry mustard

Steps:

  • 1. Place croutons in bottom of a greased 13x9 inch pan.Sprinkle cheese over croutons.
  • 2. Brown sausage,drain and put on top of cheese.
  • 3. Beat eggs with 2 1/2 cups of milk,add dry mustard.
  • 4. Pour milk egg mixture over all ingredients in pan.
  • 5. Cover and refrigerate overnight.Next morning just before putting in oven,dilute soup with milk and pour over casserole.
  • 6. Bake uncovered,at 300 for 1 1/2 hours

EGG - CHEESE & SAUSAGE SOUFFLé RECIPE - (4.1/5)



Egg - Cheese & Sausage Soufflé Recipe - (4.1/5) image

Provided by á-15956

Number Of Ingredients 9

1 lb. lean bulk sausage (turkey sausage works)
6 eggs beaten
2 cups of milk
1 tsp. salt
1 tsp. dry mustard
Pepper to taste
1/2 tsp. grated onion
1 cup shredded Cheddar cheese
6 slices bread cut into cubes

Steps:

  • In a skillet on medium heat crumble and brown sausage - drain off fat. Meanwhile beat eggs with milk and seasonings. Stir in onion, sausage, cheese and bread. Pour into greased casserole or 13 x 9 x 2 inch pan. Cover and refrigerate at least 12 hours. If desired, sprinkle additional cheese over to before baking. Bake in preheated 350 degree oven 45 minutes.

ALABAMA EGG AND SAUSAGE SOUFFLE



Alabama Egg and Sausage Souffle image

Number Of Ingredients 7

1 pound mild bulk sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
6 slices white bread cubed
1 cup Cheddar cheese -grated

Steps:

  • Crumble and brown sausage. Drain and cool. In a large bowl, beat eggs, then add milk, salt, and dry mustard. Add bread cubes stir. Add cheese and browned sausage mix well. Cover and refrigerate overnight.Next morning, place in a 9 x 13-inch pan and bake at 350 degrees for 45 minutes.

Nutrition Facts : Nutritional Facts Serves

EGG AND SAUSAGE SOUFFLE



EGG AND SAUSAGE SOUFFLE image

Categories     Egg

Yield 6 servings

Number Of Ingredients 9

8 slices white bread - crusts removed
1/2 lb. (I might have used more) bulk sausage browned and drained
3/4 lb. sharp cheddar grated
4 eggs
3 cups milk
1/2t salt
3/4t dry mustard
1 10oz can condensed cream of mushroom soup
1 4 1/2 oz jar chopped mushrooms

Steps:

  • Cut bread into 1 inch cubes lay in bottom of 9 x 13 baking dish Top with cooked sausage & cheese Beat eggs, 2 1/2 c milk, salt & mustard - pour over casserole cover and refrigerate overnight Morning - mix soup mushrooms & remaining milk together & pour over casserole Bake at 300 for lhr 15 min.

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