Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, egg and sausage soufflé. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Egg - Cheese & Sausage Soufflé. NOTE: Diced cooked ham may be substituted for sausage. Meanwhile beat eggs with milk and seasonings.
Egg and sausage soufflé is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Egg and sausage soufflé is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook egg and sausage soufflé using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Egg and sausage soufflé:
- Get 8 slices bread, cubed
- Make ready 2 cups grated cheese
- Get 1 lb. bulk pork sausage
- Prepare 6 eggs
- Make ready 3/4 tsp. Dry mustard
- Make ready 2 1/2 cups milk
From the Regional Souffles Breakfast Recipe Collection. This dish is a popular favorite at the Raven Haven Bed and Breakfast in Mentone, Alabama. Mr Breakfast would like to thank Mr Breakfast for this recipe. Comments About This Recipe What do you think of Alabama Egg and Sausage Souffle?
Steps to make Egg and sausage soufflé:
- Place cubed bread in greased 9x13 pan. Top with grated cheese.
- Brown sausage & drain. Optionally add onions & peppers. Add mixture onto cheese in pan.
- Beat eggs, milk, & mustard Pour on top. Refrigerate over night. Bake @ 350 for 1 hour
View top rated Sausage egg souffle recipes with ratings and reviews. Like a soufflé, it will deflate shortly after it comes out of the oven, so if you're taking it somewhere, bake it at your destination. Hearty, creamy, cheesy, egg soufflé recipe with salty link sausage is the perfect make ahead breakfast. Make them mini, or make for a crowd - either way this meal will warm the tummies and hearts of all who partake. Growing up my mom would ALWAYS make this meal on Easter and.
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