Twisted Egg Souffle

Twisted Egg Souffle

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Joan Yant


A twist on an old standard.


☆☆☆☆☆ 0 votes

20 Min
1 Hr


  • 2 box
    frozen thick & fluffy waffles
  • 1 box
    frozen brown & serve sausage
  • 10 large
    eggs *
  • 2 c
    milk *
  • 1 tsp
  • 1 1/2 tsp
    dry mustard
  • 2 c
    grated cheddar cheese

How to Make Twisted Egg Souffle


  1. Spray 9X13 pan and set aside. Cut or break up frozen waffles* and place in prepared pan. Top with cheese then mix eggs**, milk***, salt and mustard and pour over waffles*.
  2. Cover with foil or plastic wrap and place in refrigerator overnight or for at least 8 hours.
  3. In the morning, preheat oven to 375*, remove paper top and bake casserole for 45-60 minutes, until center is set.
  4. *Frozen waffles can be replaced with frozen French toast as well. Very yummy.
    **Try replacing eggs with Eggbeaters for a healthier version.
    ***One of my favorite things to do is replace milk with liquid coffee creamer, flavor of your choosing.

Printable Recipe Card

About Twisted Egg Souffle

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American

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