Best Italian Sausage Souffle Brunch Recipes

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ZESTY SAUSAGE SOUFFLE



Zesty Sausage Souffle image

This recipe is rich in flavor. The zesty breakfast sausage gives it a kick.

Provided by lb22

Categories     Breakfast and Brunch     Eggs

Time 9h30m

Yield 6

Number Of Ingredients 10

2 teaspoons butter, or as needed
8 slices white bread, cut into cubes
1 (16 ounce) package bulk spicy breakfast sausage
2 green onions, minced
1 (10.75 ounce) can cream of mushroom soup
½ cup milk
6 eggs, beaten
1 cup milk
½ cup shredded Gruyere cheese
½ cup shredded extra-sharp Cheddar cheese

Steps:

  • Grease an 8 1/2x11-inch baking dish with butter. Place the bread cubes in the baking dish.
  • Break the sausage into small pieces into a large skillet over medium heat. Cook and stir sausage until completely browned, 5 to 7 minutes. Add green onions; toss once and remove skillet from heat. Drain as much grease as possible from the skillet. Spread sausage and green onion mixture over bread cubes.
  • Stir cream of mushroom soup and 1/2 cup milk together in a bowl; pour over the layer of sausage in the baking dish.
  • Whisk eggs and milk together in a bowl; pour over the sausage. Top with Gruyere and Cheddar cheese. Cover the dish with aluminum foil and refrigerate 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake uncovered in preheated oven until the middle is set, about 1 hour.

Nutrition Facts : Calories 515 calories, Carbohydrate 24.6 g, Cholesterol 257.5 mg, Fat 33.9 g, Fiber 0.9 g, Protein 27.1 g, SaturatedFat 13.4 g, Sodium 1424 mg, Sugar 5.6 g

ITALIAN SAUSAGE SOUFFLE BRUNCH



Italian Sausage Souffle Brunch image

Easy to make the day before and serve with Cinnamon Rolls and fress fruit salad.

Provided by Laurie Kiddell

Categories     Breakfast Casseroles

Time 2h

Number Of Ingredients 10

1 1/2 lb italian sausage
1 pkg bread: white or whole weat, oat, rye.
2 pkg sliced fresh mushrooms
2 medium sliced onion
1 1/2 c shredded chedder cheese
6 large eggs
2 c milk, or skim milk
4 tsp mustard
1/2 bunch parsley
1/2 c butter

Steps:

  • 1. Cut the crust off of each slice of bread and butter both sides, layer in a 9X13 inch cassorole dish. then add a layer of cooked italian sausage casing removed, a layer of sauted mushrooms and onions, then shreeded cheese. Continue again ended with the cheese, then add the eggs beaten with the milk and mustard pour over dish, top with the parsley. Cover and refrigerate overnight. Bake for 1 hour at 350 degrees or until bubbly and slighly brown on top. Serve with Cinnamon rolls and Fresh Fruit.

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