Best Sausage Breakfast Souffle Recipes

ZESTY SAUSAGE SOUFFLE

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.

SAUSAGE AND CHEESE SOUFFLE

Steps:

• Grease a 9x13 inch pan.
• Arrange bread cubes in pan, put sausage over bread.
• Mix remaining ingredients and pour over sausage.
• Cover and refrigerate over night.
• Bake at 350 degrees for 45 minutes to one hour or until golden brown and the center is no longer wiggly.

THE MOST DELICIOUS MONTEREY JACK SOUFFLé

Steps:

• Spread 1/2 of the melted butter in a 9x13 pan. (be sure to cover sides too)
• In a large bowl, combine the remaining ingredients and stir well.
• Pour into a 9x13 pan.
• Bake at 375 for 50 minutes or until golden and knife inserted comes out clean.

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

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.

SOUTHERN SAUSAGE SOUFFLé

Steps:

• Preheat oven to 350°F. Butter 8-inch square baking dish. Place sausage and bell pepper in heavy large skillet over medium-high heat. Sauté until sausage is cooked through and pepper is tender, breaking sausage into small pieces with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage and pepper to small bowl.
• Layer half of bread, stuffing mix, sausage mixture and cheese in prepared dish. Repeat layering. Combine eggs, milk and salt in small bowl and whisk until blended; season with pepper. Pour egg mixture over sausage mixture.
• Bake until casserole begins to brown and custard is set, about 40 minutes.
• Meanwhile, bring tomatoes with juices to boil in heavy medium saucepan over high heat. Cook until tomatoes thicken to sauce consistency, stirring occasionally, about 9 minutes.
• Spoon soufflé onto plates. Spoon tomato sauce alongside and serve.

ALABAMA EGG AND SAUSAGE SOUFFLE

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.

BREAKFAST SOUFFLE

Steps:

• Preheat over to 350 degrees.
• Mix eggs and milk.
• Put slices of bread on the bottom of greased 9 X 13 pan.
• Put cheese over bread.
• Put bacon on next and then onion.
• Pour egg mix over and refridgerate overnight.
• Bake 45 minutes - 1 hour.
• You can serve this with bagels, fresh fruit, etc.

EGG SAUSAGE SOUFFLE

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.

OVERNIGHT SAUSAGE SOUFFLE

Steps:

• 1. Fry sausage, cut in bite-sized pieces.
• 2. Prepare 2 & 1/2 quart casserole or baking dish by buttering; alternate layers of bread, sausage, cheese.
• 3. Beat egg whites; and in a separate bowl beat egg yolks,salt, mustard, milk. Combine with egg whites and pour over the layers.
• 4. Cover the casserole securely and refrigerate overnight. Preheat oven (350 degrees) and bake "uncovered" for 1 hour or until firm. Rest for 10-15 minutes before serving.
• 5. While casserole is "at rest" prepare sauce using the mushroom soup, sherry and button mushrooms. I have made this casserole and served it WITHOUT sauce, and it is delicious. I prefer fresh mushrooms, sautéed and added, or sliced sautéed bell peppers in the casserole!