Sausage Soufflé

This savory breakfast soufflé ranked as a finalist in our Breakfast Favorites Recipe Contest

By Jan S., of Poway, Calif.

Editor's Note: This dish is perfect for entertaining because it's easy to make and deliciously satisfying. We loved the recipe and it's accompanying story from the get-go. A big thanks to Jan S., of Poway, Calif., for submitting!

A sorority sister and grandmother tells her recipe's story:

"This recipe is from a collection that I received in 1976 from my college sorority housemother, Laurene Buxton, aka "Mother B," and the Alpha Delta Pi chapter alumni group. Mother B and the house cook, Mary, made this dish often (usually for Sunday brunch) for a grateful and hungry group of about 60 girls. My sister-in-law, Barbara, also contributed this recipe as one of her favorites in the Edgar County, Illinois, Homemakers Extension recipe book in 1976. Our family enjoys this dish on Christmas morning — in fact, we eat this before opening packages! It is easy, quick, and great for do-ahead situations."

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:
6 slices coarse white bread (French bread works well)
1 pound bulk ground sausage
6 eggs, beaten
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1 cup shredded Cheddar cheese

Directions:
1. Tear bread into cubes and place in a 2-quart casserole dish.

2. Brown sausage and drain. Scatter sausage over the top of the bread.

3. In a mixing bowl, blend the eggs, milk, salt, and dry mustard together.

4. Pour the egg mixture over the bread and sausage.

5. Sprinkle Cheddar cheese over the top.

6. Cover with plastic wrap and refrigerate overnight.

7. Bake uncovered at 350 degrees F for about 45 minutes, until the bread is soft, springy, and moist.

Serves 6

See the other finalists from the Breakfast Favorites Recipe Contest:
WINNER: Cherry Coffee Cake
Breakfast Casserole
Chocolate Chip Pancakes
German French Toast With Applesauce

 

Visit our Recipes section for more cooking and baking ideas, including a recipe for a grilled waffle sandwich, and sign up to get our FREE food newsletter delivered to you twice a month.

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