Sausage Egg Souffle Recipe
Try this Sausage Egg Souffle Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 6 eggs
- 1 cup shredded sharp cheddar cheese
- 2 cups whole milk
- black pepper to taste (optional)
- 1 lb bulk italian sausage (i used mild)
- 1 tablespoon course grain mustard
- 6 ounces white bread (i used sourdough but you can use sandwich bread), cubed
- Carbohydrate 6.59530066772135 g
- Cholesterol 27.3117474823504 mg
- Fat 8.16147391966755 g
- Fiber 0.00294444444444444 g
- Protein 9.45702392676691 g
- Saturated Fat 5.158779551407 g
- Serving Size 1 1 serving (257g)
- Sodium 259.233176379742 mg
- Sugar 6.59235622327691 g
- Trans Fat 0.443023542211725 g
- Calories 137 calories
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!
