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
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.
NEVER-FAIL CHEESE SOUFFLE
My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer
Provided by Food Network Kitchen
Categories side-dish
Time 9h5m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
- Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
- Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
- About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.
CHRISTMAS BREAKFAST SAUSAGE CASSEROLE
My mom has always made this for us on Christmas morning, and since we only have it once a year it makes it even more good. It is so delicious, and everyone enjoys it! When I double the recipe I use 1 pound regular sausage and 1 pound sage sausage.
Provided by M.K. Meredith
Categories Breakfast and Brunch Eggs
Time 9h50m
Yield 8
Number Of Ingredients 7
Steps:
- Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
- In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 13.4 g, Cholesterol 160.1 mg, Fat 26 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 11.9 g, Sodium 1015.4 mg, Sugar 4 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 BREAKFAST SOUFFLE
Make and share this Sausage Breakfast Souffle recipe from Food.com.
Provided by Chef53Kathy
Categories Breakfast
Time 1h5m
Yield 1 13x9 casserole, 12 serving(s)
Number Of Ingredients 8
Steps:
- Fry and drain the sausage well. Beat the eggs, combine with all ingredients and pour into a buttered 13x9 glass baking dish. Sprinkle with nutmeg. Bake for 45 minutes at 350*.
Nutrition Facts : Calories 361.8, Fat 26.6, SaturatedFat 10.1, Cholesterol 177.8, Sodium 642.9, Carbohydrate 8.9, Fiber 0.3, Sugar 0.9, Protein 20.5
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.
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.
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