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Egg and Sausage Souffle Recipe

Recipe by: Jenna

"This is a great egg and sausage souffle. My family always serves it with salsa for an extra kick!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h 40 m
  • Ready In9 h 55 m
  • 1Brown sausage in a large skillet over medium-high heat; drain fat.
  • 2Place croutons in a 9X13 inch baking dish. Sprinkle cheese over croutons; top with browned sausage. Beat eggs and 2 1/2 cups of milk in a mixing bowl, and pour over the casserole. Cover baking dish, and refrigerate overnight.
  • 3The following morning, preheat oven to 300 degrees F (150 degrees C). Combine the mushroom soup, ground mustard, and the remaining 1/2 cup milk; pour over the top of the casserole.
  • 4Bake, uncovered, until browned and set, about 1 1/2 hours.
Ingredients
  • 8 servings
  • 402 cals
  • 1 1/2 cups bulk pork sausage
  • 3 cups herb seasoned croutons
  • 2 1/2 cups shredded Cheddar cheese
  • 4 eggs
  • 2 1/2 cups milk
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 3/4 teaspoon ground mustard
  • 1/2 cup milk
Nutrition

Amount per serving ( 5 total)

  • Calories:
    402
    20%
  • Fat:
    26.8
    41%
  • Carbs:
    17.8
    6%
  • Protein:
    21.8
    44%
  • Cholesterol:
    149
    50%

Based on a 2,000 calorie diet

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