Italian Sausage Souffle Brunch

Laurie Kiddell


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


★★★★★ 1 vote

1 Hr
1 Hr


  • 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
  • 2 c
    milk, or skim milk
  • 4 tsp
  • 1/2 bunch
  • 1/2 c

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.

Printable Recipe Card

About Italian Sausage Souffle Brunch

Course/Dish: Breakfast Casseroles

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