This is a great egg and sausage souffle. My family always serves it with salsa for an extra kick!

Jenna

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Recipe Summary

prep:
15 mins
cook:
1 hr 40 mins
additional:
8 hrs
total:
9 hrs 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Brown sausage in a large skillet over medium-high heat; drain fat.

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  • Place 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.

  • The 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.

  • Bake, uncovered, until browned and set, about 1 1/2 hours.

Nutrition Facts

402 calories; protein 21.8g 44% DV; carbohydrates 17.8g 6% DV; fat 26.8g 41% DV; cholesterol 149.3mg 50% DV; sodium 984.3mg 39% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/11/2009
Awesome and easy! I sauteed onions and added broiled, chopped asparagus to the sausage. It's important to let that mixture cool to room temp before layering over the cheese. And the mushroom soup gives it a wonderful flavor. All in all, this is a KEEPER recipe and one I'll make over and over with different variations, such as fresh mushrooms, green peppers, garden tomatoes, etc. I love recipes that can be tweaked and this is a perfect example! Read More
(36)

Most helpful critical review

Rating: 2 stars
07/06/2009
I made this recipe for a church breakfast. I did not care for the croutons on the bottom. It reminded me of gravy over bread. It did not have much flavor to me. The women at the church thought it was good. When I take something for others to eat if there's nothing left but the pan? then it was good. I took more home than the empty pan. Read More
(12)
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
05/11/2009
Awesome and easy! I sauteed onions and added broiled, chopped asparagus to the sausage. It's important to let that mixture cool to room temp before layering over the cheese. And the mushroom soup gives it a wonderful flavor. All in all, this is a KEEPER recipe and one I'll make over and over with different variations, such as fresh mushrooms, green peppers, garden tomatoes, etc. I love recipes that can be tweaked and this is a perfect example! Read More
(36)
Rating: 5 stars
07/27/2009
This recipe is fantastic and I took the easy way out! I used just plain ol' frozen sausage and I did the whole thing all at once rather than starting the night before. Also just regular cream of mushroom cond soup and a little dijon mustard instead of dry mustard. Read More
(14)
Rating: 2 stars
07/06/2009
I made this recipe for a church breakfast. I did not care for the croutons on the bottom. It reminded me of gravy over bread. It did not have much flavor to me. The women at the church thought it was good. When I take something for others to eat if there's nothing left but the pan? then it was good. I took more home than the empty pan. Read More
(12)
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Rating: 5 stars
01/28/2011
Eggcellent recipe! The overnight 'resting' is critical to the recipe because it really enhances the flavor and helps create the fluffy texture which really makes the dish. I used fresh ground sausage fron our loal supermarket and added a teaspoon of sage. If you don't care for sage leave it out. The sage did kick it up a notch though. Read More
(5)
Rating: 2 stars
10/30/2015
no flavor Read More