Egg and Sausage Souffle recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 984.3 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Brown sausage in a large skillet over medium-high heat, drain fat.

  2. 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.

  3. 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.

  4. Bake, uncovered, until browned and set, about 1 1/2 hours.

Recipe Yield

8 servings

Recipe Note

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

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