Breakfast Sausage Soufflé 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.

BREAKFAST SOUFFLE

Steps:

• Preheat over to 350 degrees.
• Mix eggs and milk.
• Put slices of bread on the bottom of greased 9 X 13 pan.
• Put cheese over bread.
• Put bacon on next and then onion.
• Pour egg mix over and refridgerate overnight.
• Bake 45 minutes - 1 hour.
• You can serve this with bagels, fresh fruit, etc.

OVERNIGHT SAUSAGE SOUFFLE

Steps:

• 1. Fry sausage, cut in bite-sized pieces.
• 2. Prepare 2 & 1/2 quart casserole or baking dish by buttering; alternate layers of bread, sausage, cheese.
• 3. Beat egg whites; and in a separate bowl beat egg yolks,salt, mustard, milk. Combine with egg whites and pour over the layers.
• 4. Cover the casserole securely and refrigerate overnight. Preheat oven (350 degrees) and bake "uncovered" for 1 hour or until firm. Rest for 10-15 minutes before serving.
• 5. While casserole is "at rest" prepare sauce using the mushroom soup, sherry and button mushrooms. I have made this casserole and served it WITHOUT sauce, and it is delicious. I prefer fresh mushrooms, sautéed and added, or sliced sautéed bell peppers in the casserole!

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.

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.

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.

SAUSAGE BREAKFAST SOUFFLE

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*.