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.
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.
SAUSAGE AND EGG CASSEROLE
For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. -Gayle Grigg, Phoenix, Arizona
Provided by Taste of Home
Time 55m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.
Nutrition Facts : Calories 271 calories, Fat 18g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 736mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.
SAUSAGE AND CHEESE SOUFFLE
This is a Christmas morning tradition in our family, however you can make it year round. It is loved by all. I like it because you make it the night before and pop it in the oven when you wake up. While everyone is unwrapping their gifts the smell coming from the kitchen is tantalizing.
Provided by Lusil
Categories Breakfast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 9x13 inch pan.
- Arrange bread cubes in pan, put sausage over bread.
- Mix remaining ingredients and pour over sausage.
- Cover and refrigerate over night.
- Bake at 350 degrees for 45 minutes to one hour or until golden brown and the center is no longer wiggly.
Nutrition Facts : Calories 442.1, Fat 32.5, SaturatedFat 14.5, Cholesterol 206.1, Sodium 837.1, Carbohydrate 15.2, Fiber 0.6, Sugar 1.5, Protein 21.6
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SAUSAGE AND EGG CASSEROLE
The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!
Provided by Kathleen Donnelly Ernst
Categories Breakfast and Brunch Eggs
Time 9h35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
- Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g
SAUSAGE, EGG, AND CHEESE SCRAMBLE
This is a tasty scramble of scrambled eggs, cheese, and pieces of sausage. Great for a Sunday morning family breakfast! You may use as much of whatever type of cheese you prefer for this recipe.
Provided by Meaghan
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.
- While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 3 g, Cholesterol 335.6 mg, Fat 23.2 g, Protein 22.5 g, SaturatedFat 9.5 g, Sodium 468.3 mg, Sugar 2.8 g
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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