Alabama Egg And Sausage Souffle Recipes

EGG - CHEESE & SAUSAGE SOUFFLé RECIPE - (4.1/5)

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.

ALABAMA EGG AND SAUSAGE SOUFFLE

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.

EGG AND SAUSAGE SOUFFLE

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.

ALABAMA EGG AND SAUSAGE SOUFFLE

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.

EGG SAUSAGE SOUFFLE

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.

EGG AND SAUSAGE SOUFFLE

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.

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.

SOUTHERN SAUSAGE SOUFFLé

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.