ITALIAN SAUSAGE SOUFFLE BRUNCH

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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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