Sausage Soufflé
Description
A hearty overnight breakfast casserole layered with cubed bread, cheddar cheese, and crumbled sausage, soaked in a seasoned egg and milk custard and refrigerated overnight. Topped the next morning with a cream of mushroom soup mixture and baked low and slow until puffed and golden. The ultimate make-ahead breakfast for a crowd.
Ingredients
Instructions
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Put bread cubes in the bottom of a greased 9×13 inch pan.
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Add grated cheddar cheese in an even layer over the bread.
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Add browned and crumbled sausage over the cheese.
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In a bowl, whisk together eggs, 2½ cups milk, and dried mustard. Pour evenly over the layered ingredients.
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Cover and refrigerate overnight.
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THE NEXT DAY: Mix cream of mushroom soup and ½ cup milk together until smooth. Pour over the casserole.
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Bake uncovered at 300°F for 1½ hours until puffed and set through.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 10g50%
- Cholesterol 145mg49%
- Sodium 680mg29%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The low-and-slow bake is intentional — 300°F for 90 minutes ensures the custard sets without scrambling.
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