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Egg and Sausage Souffle

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

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 179 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 40 Min
Ready In:
9 Hrs 55 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 402 | Total Fat: 26.8g | Cholesterol: 161mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2009 by Tim 
Awesome and easy! I sauteed onions and added broiled, chopped asparagus to the sausage. It's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by SUZZEE74 
This recipe is fantastic, and I took the easy way out! I used just plain ol' frozen sausage... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2009 by lorna129 
I made this recipe for a church breakfast. I did not care for the croutons on the bottom. It... MORE

 
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