Sausage And Cheese Souffle Recipes

COTTAGE CHEESE SOUFFLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9-inch baking dish.
• In a large bowl, beat the eggs, and slowly whisk in whole wheat flour, baking powder, salt, garlic, red pepper flakes, and nutmeg. Mix in the cottage cheese, Cheddar cheese, and bacon. Transfer the mixture to the prepared baking dish.
• Bake in the preheated oven until the top is browned and crispy, and a toothpick inserted into the center of the souffle comes out clean, 55 minutes to 1 hour.

SAUSAGE AND CHEESE SOUFFLE

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.

THE VERY MOST BASIC SPINACH AND CHEESE SOUFFLE

Steps:

• Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.

NEVER-FAIL CHEESE SOUFFLE

Steps:

• Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
• Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
• Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
• About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

DOUBLE-CHEESE HAM SOUFFLE

Steps:

• Place half of the bread cubes in a greased 13x9-in. baking dish. Layer with ham, cheeses and remaining bread cubes. , In a large bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over casserole. , Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

SAUSAGE & CHEESE SOUFFLE

Steps:

• Crumble & slightly brown sausage, drain grease.
• Beat eggs in separate bowl & add milk, salt, and mustard. Add cubed bread & stir. Add cheese & sausage.
• Pour into 8x12 glass dish. Bake at 350°F for 45 minutes. Cover with foil while baking; uncover last 10 min. of baking. Let stand 5 minutes before serving.

ZESTY SAUSAGE SOUFFLE

Steps:

• Grease an 8 1/2x11-inch baking dish with butter. Place the bread cubes in the baking dish.
• Break the sausage into small pieces into a large skillet over medium heat. Cook and stir sausage until completely browned, 5 to 7 minutes. Add green onions; toss once and remove skillet from heat. Drain as much grease as possible from the skillet. Spread sausage and green onion mixture over bread cubes.
• Stir cream of mushroom soup and 1/2 cup milk together in a bowl; pour over the layer of sausage in the baking dish.
• Whisk eggs and milk together in a bowl; pour over the sausage. Top with Gruyere and Cheddar cheese. Cover the dish with aluminum foil and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake uncovered in preheated oven until the middle is set, about 1 hour.

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.

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 AND CHEESE SOUFFLE - HEALTHY, SOUTH BEACH DIET, LOW-CARB

Steps:

• Preheat oven to 350°F Coat in 2-qt baking dish with cooking spray.
• In a large bowl, beat the eggs and egg whites until frothy. Stir in remaining ingredients. Pour into prepared baking dish.
• Bake for 45 minutes, or until golden and knife inserted in center comes out clean.

HAM AND CHEESE SOUFFLE

Steps:

• In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture. , Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.