Alabama Brunch Souffle Recipes
SUNDAY BRUNCH SOUFFLE
Slices of white or whole wheat bread are first layered with smoked sausage, spinach, and green onions, and then baked in a mixture of egg and milk to make this hearty breakfast casserole.
Provided by Allrecipes Member
Yield 12
Number Of Ingredients 12
Steps:
- Place 6 of the 12 slices of bread across bottom of oblong 2 quart casserole. Cover each bread slice with slice of American cheese.
- Layer each slice of cheese with green onions, green pepper, half of spinach and smoked sausage slices. Top with remaining 6 slices of bread.
- Slice each "sandwich" section in half diagonally.
- Combine eggs and milk thoroughly and season with salt and pepper. Pour liquid over the "sandwiches". Cover and let stand several hours or overnight, refrigerated.
- Sprinkle with crushed corn flakes and remaining spinach and bake at 350 degrees for 40 - 45 minutes or until puffed and set. Let stand 5 - 10 minutes before serving.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 19.4 g, Cholesterol 88.8 mg, Fat 19.7 g, Fiber 2.3 g, Protein 18.5 g, SaturatedFat 8.5 g, Sodium 1061 mg, Sugar 5.8 g
EGG SOUFFLE
This simple dish can be made the night before and then popped in the oven for brunch. It's packed with cheese goodness and topped with a crunchy cornflake crust.
Provided by CARRIE5171
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 14h20m
Yield 8
Number Of Ingredients 9
Steps:
- Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.
- Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
- Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.
Nutrition Facts : Calories 521.3 calories, Carbohydrate 40.8 g, Cholesterol 218.5 mg, Fat 28.5 g, Fiber 1.5 g, Protein 25.6 g, SaturatedFat 13.4 g, Sodium 803.7 mg, Sugar 8.4 g
ALABAMA EGG AND SAUSAGE SOUFFLE
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 : Nutritional Facts Serves
ALABAMA BRUNCH SOUFFLE
Make and share this Alabama Brunch Souffle recipe from Food.com.
Provided by annconnolly
Categories Breakfast
Time 37m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Cook sausage links. Set aside.
- Beat eggs with electric mixer until foamy; add onion, parsley and seasonings.
- Stir in ricotta cheese and slowly add milk.
- Place sausage in a 13-x9-x2-inch glass baking dish. Pour egg mixture evenly over sausage. (May refrigerate overnight at this stage.).
- Preheat oven to 325*. Place casserole, uncovered, in oven and bake for 30 minutes or until knife inserted comes out clean.
Nutrition Facts : Calories 287.6, Fat 21.7, SaturatedFat 9.2, Cholesterol 304.8, Sodium 461.8, Carbohydrate 3.4, Fiber 0.1, Sugar 1, Protein 18.7
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