Egg and Sausage Souffle Recipe

Recipesfull introduces to you: Popular Recipes. (Egg and Sausage Souffle Recipe). This is a great egg and sausage souffle. My family always serves it with salsa for an extra kick!

Brief

Prep 15 mins

Cook: 1hr40 mins

Additional: 8hrs

Total: 9hrs55 mins

Servings: 8

Yield: 8 servings

Egg and Sausage Souffle Recipe

Ingredients

1 ½ cups bulk pork sausage

3 cups herb seasoned croutons

2 ½ cups shredded Cheddar cheese

4 eggs

2 ½ cups milk

1 (10.75 ounce) cancondensed golden mushroom soup

¾ teaspoon ground mustard

½ cup milk

Breakfast and Brunch

Directions

Step 1

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

Step 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.

Step 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.

Step 4

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

Nutritional Information

Egg and Sausage Souffle Recipe

Servings Per Recipe:8

Calories: 401.6

% Daily Value *

Protein: 21.8g 44%

Carbohydrates: 17.8g 6%

Dietary Fiber: 1.1g 4%

Sugars: 5.6g

Fat: 26.8g 41%

Saturated Fat: 13.6g 68%

Cholesterol: 149.3mg 50%

Vitamin A Iu: 944.6IU 19%

Niacin Equivalents: 5.5mg 42%

Vitamin B6: 0.2mg 10%

Vitamin C: 0.5mg 1%

Folate: 38.7mcg 10%

Calcium: 449.3mg 45%

Iron: 1.4mg 8%

Magnesium: 33.6mg 12%

Potassium: 289.8mg 8%

Sodium: 984.3mg 39%

Thiamin: 0.2mg 25%

Calories From Fat: 241.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.