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Egg and Sausage Souffle

Rated as 4 out of 5 Stars

"This is a great egg and sausage souffle. My family always serves it with salsa for an extra kick!"
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9 h 55 m servings 402
Original recipe yields 8 servings


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  1. Brown sausage in a large skillet over medium-high heat; drain fat.
  2. 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.
  3. 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.
  4. Bake, uncovered, until browned and set, about 1 1/2 hours.

Nutrition Facts

Per Serving: 402 calories; 26.8 17.8 21.8 149 984 Full nutrition

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Read all reviews 5
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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 sou...

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 ...

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 i...

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 ...