Sausage And Cheese Souffle Recipes

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COTTAGE CHEESE SOUFFLE



Cottage Cheese Souffle image

An ideal 'fridge cleaner' recipe. Substitute cheese and bacon with whatever leftovers you have in your fridge!

Provided by Ivan

Categories     Side Dish     Casseroles

Time 1h10m

Yield 6

Number Of Ingredients 10

4 eggs
6 ½ tablespoons whole wheat flour
1 teaspoon baking powder
1 pinch salt to taste
½ teaspoon minced garlic, or to taste
1 pinch crushed red pepper flakes, or to taste
1 pinch ground nutmeg, or to taste
2 ¼ cups cottage cheese
1 (8 ounce) package shredded Cheddar cheese
5 slices bacon, finely diced

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.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 9.4 g, Cholesterol 191.7 mg, Fat 30.2 g, Fiber 1 g, Protein 27.9 g, SaturatedFat 14.9 g, Sodium 896.3 mg, Sugar 0.8 g

SAUSAGE AND CHEESE SOUFFLE



Sausage and Cheese Souffle image

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

1 lb sausage, cooked and drained
6 -8 slices white bread, cubed and no crust
1 cup swiss cheese, shredded
1 cup sharp cheddar cheese, shredded
5 eggs, slightly beaten
3/4 cup half-and-half
1 1/4 cups milk
1 teaspoon prepared mustard
1 (3 ounce) can chopped mushrooms, drained
salt and pepper

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

THE VERY MOST BASIC SPINACH AND CHEESE SOUFFLE



The Very Most Basic Spinach and Cheese Souffle image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

Butter or margarine
Grated Parmesan cheese or bread crumbs
4 egg yolks
5 egg whites
1/2 teaspoon cream of tartar
1/4 cup butter or margarine
1/4 cup all purpose flour
1 cup milk
1 cup shredded cheddar cheese
1 (10-ounce) package frozen chopped spinach, thawed and wrung-out dry

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



Never-Fail Cheese Souffle image

My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer

Provided by Food Network Kitchen

Categories     side-dish

Time 9h5m

Yield 8 to 10 servings

Number Of Ingredients 5

8 tablespoons (1 stick) unsalted butter, softened
Eight 1/4-inch-thick slices bakery white Pullman bread
6 large eggs
2 cups whole milk
1 pound extra-sharp Cheddar, grated with the large holes of a box grater (about 4 cups)

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



Double-Cheese Ham Souffle image

I've made this for holiday breakfasts and shower brunches. It's a big hit. It's also a welcome change at covered-dish dinners at church. There's never another one like it there.-Anita Gattis, Hawkinsville, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8-10 servings.

Number Of Ingredients 12

16 slices day-old bread, crusts removed and cubed
1 pound cubed fully cooked ham
2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
6 large eggs, lightly beaten
3 cups 2% milk
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/8 teaspoon pepper
Dash to 1/8 teaspoon cayenne pepper
1-1/2 cups finely crushed cornflakes
3 tablespoons butter, melted

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.

Nutrition Facts : Calories 470 calories, Fat 24g fat (13g saturated fat), Cholesterol 205mg cholesterol, Sodium 1163mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.

SAUSAGE & CHEESE SOUFFLE



Sausage & Cheese Souffle image

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Number Of Ingredients 7

1 lb mild sausage
6 eggs
2 cups milk
1 tsp salt
1 tsp dry mustard
6 slices white bread, cubed
1 cup grated cheddar cheese

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.

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

ZESTY SAUSAGE SOUFFLE



Zesty Sausage Souffle image

This recipe is rich in flavor. The zesty breakfast sausage gives it a kick.

Provided by lb22

Categories     Breakfast and Brunch     Eggs

Time 9h30m

Yield 6

Number Of Ingredients 10

2 teaspoons butter, or as needed
8 slices white bread, cut into cubes
1 (16 ounce) package bulk spicy breakfast sausage
2 green onions, minced
1 (10.75 ounce) can cream of mushroom soup
½ cup milk
6 eggs, beaten
1 cup milk
½ cup shredded Gruyere cheese
½ cup shredded extra-sharp Cheddar cheese

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.

Nutrition Facts : Calories 515 calories, Carbohydrate 24.6 g, Cholesterol 257.5 mg, Fat 33.9 g, Fiber 0.9 g, Protein 27.1 g, SaturatedFat 13.4 g, Sodium 1424 mg, Sugar 5.6 g

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



Egg - Cheese & Sausage Soufflé Recipe - (4.1/5) image

Provided by á-15956

Number Of Ingredients 9

1 lb. lean bulk sausage (turkey sausage works)
6 eggs beaten
2 cups of milk
1 tsp. salt
1 tsp. dry mustard
Pepper to taste
1/2 tsp. grated onion
1 cup shredded Cheddar cheese
6 slices bread cut into cubes

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



Southern Sausage Soufflé image

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

3/4 pound bulk breakfast sausage
1 green bell pepper
6 home-style white bread slices, crusts trimmed, cut into cubes
1 cup seasoned corn bread stuffing mix
1 cup (packed) grated sharp cheddar cheese (about 4 ounces)
4 eggs
2 cups milk
1/2 teaspoon salt
2 14 1/2-ounce cans stewed tomatoes (preferably Cajun style)

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.

HAM AND CHEESE SOUFFLE



Ham and Cheese Souffle image

I like to serve this tasty dish for brunch along with fresh fruit when I'm having guests. Not only is it easy, but everyone enjoys it. Make it the night before, then the next day all you need to do is bake it. -Airy Murray, Williamsport, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 8-10 servings.

Number Of Ingredients 10

16 slices white bread (crusts removed), cubed
1 pound sliced ham, chopped
2 cups shredded cheddar cheese
2 cups shredded Swiss cheese
5 large eggs
3 cups whole milk
1 teaspoon ground mustard
1/2 teaspoon onion salt
2-1/2 cups crushed cornflakes
1/3 cup butter, melted

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.

Nutrition Facts : Calories 533 calories, Fat 26g fat (16g saturated fat), Cholesterol 193mg cholesterol, Sodium 1171mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 1g fiber), Protein 30g protein.

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Top Asked Questions

How do you make the perfect souffle?
Evenly sprinkle sausage on top of bread layer. Whisk eggs, milk, salt, and ground mustard until it is a pale yellow color. Stir in shredded cheese. Pour egg mixture over bread and sausage. Let stand at room temp for 20 minutes or cover and chill for up to 12 hours. Bake until puffed up and golden. This is a simple, delicious, warm souffle.
What is cheeses souffle?
Cheese soufflé originated in France in the eighteenth century. This savory dish is egg based and the beaten egg whites cause the mixture to puff up. It is a light and airy cheese dish that is kind of like a puffy quiche.
How to make egg sausage puff pastry?
Whisk eggs, milk, salt, and ground mustard until it is a pale yellow color. Stir in shredded cheese. Pour egg mixture over bread and sausage - evenly distributing between individual dishes. Let stand at room temp for 20 minutes or cover and chill for up to 12 hours. Bake until puffed up and golden. What If I Want To Make It In a 9x13?
How long do you bake egg souffle the night before?
You can make it the night before and bake in the morning, or you can bake after letting is sit for 20 minutes at room temperature. How do I know when this egg souffle recipe is done cooking?

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