EGG SAUSAGE SOUFFLE
Make and share this Egg Sausage Souffle recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
ALABAMA EGG AND SAUSAGE SOUFFLE
Make and share this Alabama Egg and Sausage Souffle recipe from Food.com.
Provided by Konnie
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 445.3, Fat 29.2, SaturatedFat 11.3, Cholesterol 297.9, Sodium 1168.3, Carbohydrate 17.2, Fiber 0.7, Sugar 1.6, Protein 27
BREAKFAST SAUSAGE CASSEROLE
Assemble Trisha Yearwood's Breakfast Sausage Casserole recipe from Trisha's Southern Kitchen on Food Network; let it sit overnight, then bake it in the morning.
Provided by Trisha Yearwood
Categories main-dish
Time 9h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
- In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
- The next day, preheat the oven to 350 degrees F.
- Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.
ZESTY SAUSAGE SOUFFLE
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
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
EGG AND SAUSAGE SOUFFLE
Steps:
- Remove crusts from bread, cut into chunks. Place on bottom of 9x13 dish. Grate cheese over bread (Save some for top).
- Fry sausage and cut into bite-size pieces. Grate remaining cheese over sausage. Whip eggs, milk and mustard. Pour over top. Refrigerate overnight.
- Pour soup over top and bake 1 hour at 325°F.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EGG - CHEESE & SAUSAGE SOUFFLé RECIPE - (4.1/5)
Provided by á-15956
Number Of Ingredients 9
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.
SAUSAGE AND EGG CASSEROLE
For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. -Gayle Grigg, Phoenix, Arizona
Provided by Taste of Home
Time 55m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.
Nutrition Facts : Calories 271 calories, Fat 18g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 736mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
SOUTHERN SAUSAGE SOUFFLé
Provided by Beth Harrison
Categories Cheese Dairy Egg Tomato Appetizer Brunch Bake Sausage Spring Bon Appétit South Carolina Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 9
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.
EGG AND CHEESE SOUFFLé BAKE
Start the day off with our delicious Egg and Cheese Soufflé Bake. Why settle for ordinary when you can enjoy the flavors of sour cream, Dijon mustard, garlic, red pepper and fresh basil in your bake? You can even make Egg and Cheese Soufflé Bake ahead of time for an easy morning.
Provided by My Food and Family
Categories Spring 2019
Time 55m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Use pulsing action of blender to process bread into small crumbs. Add eggs, milk, sour cream, mustard, garlic and dry seasonings; blend 1 min. or just until blended.
- Pour into 10-inch round baking dish sprayed with cooking spray. Stir in bell peppers, 1 cup cheese and 1/4 cup basil; top with remaining cheese.
- Bake 40 to 45 min. or until top is puffed and lightly browned. Sprinkle with remaining basil.
- Serve immediately.
Nutrition Facts : Calories 360, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 230 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
EGG AND SAUSAGE SOUFFLE
This is a great egg and sausage souffle. My family always serves it with salsa for an extra kick!
Provided by Jenna
Categories Breakfast Eggs
Time 9h55m
Yield 8
Number Of Ingredients 8
Steps:
- Brown sausage in a large skillet over medium-high heat; drain fat.
- 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.
- 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.
- Bake, uncovered, until browned and set, about 1 1/2 hours.
Nutrition Facts : Calories 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, Sodium 984.3 mg, Sugar 5.6 g
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