italian sausage souffle brunch

Name: Italian Sausage Souffle Brunch
Prep time: 1 h
Cook time: 1 h
Yield: 6
Ingredients: 1 1/2 pound(s) italian sausage; 1 package(s) bread: white or whole weat, oat, rye.; 2 package(s) sliced fresh mushrooms; 2 medium sliced onion; 1 1/2 cup(s) shredded chedder cheese; 6 large eggs; 2 cup(s) milk, or skim milk; 4 teaspoon(s) mustard; 1/2 bunch(es) parsley; 1/2 cup(s) butter

(1 rating)

review

Recipe by

Laurie Kiddell

@lkiddell

Cicero, IL

Easy to make the day before and serve with Cinnamon Rolls and fress fruit salad.

►

(1 rating)

yield 6 -8

prep time 1 Hr

cook time 1 Hr

Ingredients For italian sausage souffle brunch

1 1/2 lb

italian sausage
1 pkg

bread: white or whole weat, oat, rye.
2 pkg

sliced fresh mushrooms
2 md

sliced onion
1 1/2 c

shredded chedder cheese
6 lg

eggs
2 c

milk, or skim milk
4 tsp

mustard
1/2 bunch

parsley
1/2 c

butter

How To Make italian sausage souffle brunch

1
Cut the crust off of each slice of bread and butter both sides, layer in a 9X13 inch cassorole dish. then add a layer of cooked italian sausage casing removed, a layer of sauted mushrooms and onions, then shreeded cheese. Continue again ended with the cheese, then add the eggs beaten with the milk and mustard pour over dish, top with the parsley. Cover and refrigerate overnight. Bake for 1 hour at 350 degrees or until bubbly and slighly brown on top. Serve with Cinnamon rolls and Fresh Fruit.
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italian sausage souffle brunch

Ingredients For italian sausage souffle brunch

How To Make italian sausage souffle brunch

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