Egg and Sausage Souffle

Egg and Sausage Souffle

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 40 m
  • Ready In

    9 h 55 m
Jenna
Recipe by  Jenna

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

Share It

Reviews (4)

Rate This Recipe
Tim
34

Tim

Awesome and easy! I sauteed onions and added broiled, chopped asparagus to the sausage. It's important to let that mixture cool to room temp before layering over the cheese. And the mushroom soup gives it a wonderful flavor. All in all, this is a KEEPER recipe and one I'll make over and over with different variations, such as fresh mushrooms, green peppers, garden tomatoes, etc. I love recipes that can be tweaked and this is a perfect example!

SUZZEE74
14

SUZZEE74

This recipe is fantastic, and I took the easy way out! I used just plain ol' frozen sausage and I did the whole thing all at once rather than starting the night before. Also, just regular cream of mushroom cond soup and a little dijon mustard instead of dry mustard.

lorna129
12

lorna129

I made this recipe for a church breakfast. I did not care for the croutons on the bottom. It reminded me of gravy over bread. It did not have much flavor to me. The women at the church thought it was good. When I take something for others to eat, if there's nothing left but the pan? then it was good. I took more home than the empty pan.

More Reviews

Similar Recipes

Egg and Sausage Casserole
(559)

Egg and Sausage Casserole

Sausage Egg Casserole
(328)

Sausage Egg Casserole

Breakfast Sausage Casserole
(55)

Breakfast Sausage Casserole

Sausage, Egg, and Cheese Scramble
(30)

Sausage, Egg, and Cheese Scramble

Egg Souffle
(19)

Egg Souffle

Sausage and Egg Casserole
(16)

Sausage and Egg Casserole

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 402 cal
  • 20%
  • Fat
  • 26.8 g
  • 41%
  • Carbs
  • 17.8 g
  • 6%
  • Protein
  • 21.8 g
  • 44%
  • Cholesterol
  • 161 mg
  • 54%
  • Sodium
  • 984 mg
  • 39%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sausage Egg Casserole

>

next recipe:

Sausage, Egg, and Cheese Scramble