Overnight Sausage Souffle

Beth M.

By
@BakinTime

A favorite recipe served picnics on the beach or for Breakfast anywhere!
You can choose your favorite sausage, cheese and add mushrooms or substitute with sliced bell peppers!
Serve warm and it's a whole meal.


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Comments:

Serves:

6 -8

Prep:

10 Hr 15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 lb
sausage
6 slice
thick, good bread
1 c
grated sharp cheddar cheese
4- 6 large
eggs, separated
1/2 tsp
salt
1/2 tsp
dry mustard
2 c
milk

SAUCE:

1 can(s)
cream of mushroom soup
1/4 c
sherry
1 can(s)
2 oz. size can button mushrooms

Directions Step-By-Step

1
Fry sausage, cut in bite-sized pieces.
2
Prepare 2 & 1/2 quart casserole or baking dish by buttering; alternate layers of bread, sausage, cheese.
3
Beat egg whites; and in a separate bowl beat egg yolks,salt, mustard, milk. Combine with egg whites and pour over the layers.
4
Cover the casserole securely and refrigerate overnight. Preheat oven (350 degrees) and bake "uncovered" for 1 hour or until firm. Rest for 10-15 minutes before serving.
5
While casserole is "at rest" prepare sauce using the mushroom soup, sherry and button mushrooms.
I have made this casserole and served it WITHOUT sauce, and it is delicious. I prefer fresh mushrooms, sautéed and added, or sliced sautéed bell peppers in the casserole!

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Hashtag: #Farm Fresh