Sausage Egg Souffle Recipe

By vealam

Ingredients

• 1 lb bulk Italian sausage (I used mild)
• 6 eggs
• 2 cups whole milk
• 1 tablespoon course grain mustard
• 1 teaspoon salt
• black pepper to taste (optional)
• 1 cup shredded sharp cheddar cheese
• 6 ounces white bread (I used sourdough, but you can use sandwich bread), cubed

Details

Servings 6
Preparation time 480mins
Cooking time 540mins
Adapted from jellytoastblog.com

Preparation

Step 1

Brown sausage in a skillet, breaking into small pieces as it cooks. Drain and let cool. In a large bowl, whisk together eggs, milk, mustard, salt and pepper (if using). Add sausage, cheese and bread to the egg mixture, mixing gently with a large spoon. Carefully transfer to a 3 quart baking dish, cover and refrigerate overnight.

Uncover and place dish in the oven and heat oven to 350 degrees. Allow soufflé to bake for about 60 minutes or until puffed and golden. Serve hot and enjoy!

notes:
I like to place the dish into a cold oven to avoid any rapid temperature changes to my casserole dish that could cause breakage or cracking.