Breakfast Souffle

Breakfast Souffle is an easy, overnight souffle full of sausage, eggs, cheese and bread.

Breakfast Souffle

I bring you another family favorite, breakfast souffle.  I’m not sure where this recipe came from originally, it’s older than I am, but it’s a huge hit whenever I make it.  This recipe is so perfect and easy. Prepare it the night before and in the morning you just need to slip the souffle into the oven and cook for awhile.

Quite often I make this for holidays ( I always serve this on Christmas morning) or when having overnight guests. In fact, I made two batches of this and served it to my whole family including in-laws the morning of my wedding. Yes, I was one of those people who cooked on the day of their wedding.

Why is this called a breakfast souffle and not a casserole? Because as the souffle bakes it puffs up like a souffle, and then a few minutes after its taken out of the oven it deflates just like a regular souffle.

Let’s talk about the sausage that goes in this souffle. I’ve tried this with ground breakfast sausage as well as sausage links and we prefer it with the links. The chunkiness of the link sausage just goes better with the souffleness(I made that word up!) of this. You can make it with either, your preference.

Enjoy!

~J

Breakfast Souffle
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 6-8
Ingredients
  • 8 slices bread, cubed
  • 2 cups cheddar cheese, shredded
  • 1 pound sausage links, cooked and sliced
  • 4 eggs
  • 2¼ cups milk
  • ¾ teaspoon mustard
  • 1 can cream of mushroom soup
  • ½ cup milk
Instructions
  1. Spray a 9x13 baking dish with cooking spray.
  2. Place the cubed bread onto the bottom of the baking dish.
  3. Sprinkle the shredded cheese over the bread.
  4. Top the cheese with the sausage.
  5. In a small bowl, beat together the eggs, milk and mustard. Pour over the bread, cheese and sausage mixture. Cover with foil and place in the fridge or 8 hours or overnight.
  6. Next Morning:
  7. Preheat oven to 300 degrees.
  8. In a bowl, mix together the cream of mushroom soup and ½ cup milk and pour over the souffle. Bake for 1 and ½ hours.
  9. Serve immediately.

 

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