Italian Sausage Souffle Brunch

Laurie Kiddell

By
@lkiddell

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


Featured Pinch Tips Video

Serves:

6-8

Prep:

1 Hr

Cook:

1 Hr

Ingredients

1 1/2 lb
italian sausage
1 pkg
bread: white or whole weat, oat, rye.
2 pkg
sliced fresh mushrooms
2 medium
sliced onion
1 1/2 c
shredded chedder cheese
6 large
eggs
2 c
milk, or skim milk
4 tsp
mustard
1/2 bunch
parsley
1/2 c
butter

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Breakfast Casseroles