Egg And Sausage Souffle Food

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SAUSAGE AND EGG CASSEROLE



Sausage and Egg Casserole image

For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. -Gayle Grigg, Phoenix, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 10 servings.

Number Of Ingredients 7

1 pound bulk pork sausage
6 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded cheddar cheese

Steps:

  • In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 271 calories, Fat 18g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 736mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.

EGG SOUFFLE



Egg Souffle image

This simple dish can be made the night before and then popped in the oven for brunch. It's packed with cheese goodness and topped with a crunchy cornflake crust.

Provided by CARRIE5171

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 14h20m

Yield 8

Number Of Ingredients 9

16 slices white bread, with crusts trimmed
8 ounces shredded Cheddar cheese
1 ½ cups shredded Swiss cheese, divided
7 eggs
3 cups milk
½ teaspoon onion powder
½ teaspoon Dijon mustard
3 cups cornflakes cereal
¼ cup margarine, melted

Steps:

  • Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.
  • Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.
  • The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
  • Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.

Nutrition Facts : Calories 521.3 calories, Carbohydrate 40.8 g, Cholesterol 218.5 mg, Fat 28.5 g, Fiber 1.5 g, Protein 25.6 g, SaturatedFat 13.4 g, Sodium 803.7 mg, Sugar 8.4 g

EGG AND SAUSAGE SOUFFLE



Egg and Sausage Souffle image

This is a great egg and sausage souffle. My family always serves it with salsa for an extra kick!

Provided by Jenna

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h55m

Yield 8

Number Of Ingredients 8

1 ½ cups bulk pork sausage
3 cups herb seasoned croutons
2 ½ cups shredded Cheddar cheese
4 eggs
2 ½ cups milk
1 (10.75 ounce) can condensed golden mushroom soup
¾ teaspoon ground mustard
½ cup milk

Steps:

  • Brown sausage in a large skillet over medium-high heat; drain fat.
  • Place croutons in a 9X13 inch baking dish. Sprinkle cheese over croutons; top with browned sausage. Beat eggs and 2 1/2 cups of milk in a mixing bowl, and pour over the casserole. Cover baking dish, and refrigerate overnight.
  • The following morning, preheat oven to 300 degrees F (150 degrees C). Combine the mushroom soup, ground mustard, and the remaining 1/2 cup milk; pour over the top of the casserole.
  • Bake, uncovered, until browned and set, about 1 1/2 hours.

Nutrition Facts : Calories 401.6 calories, Carbohydrate 17.8 g, Cholesterol 149.3 mg, Fat 26.8 g, Fiber 1.1 g, Protein 21.8 g, SaturatedFat 13.6 g, Sodium 984.3 mg, Sugar 5.6 g

BREAKFAST SAUSAGE CASSEROLE



Breakfast Sausage Casserole image

Assemble Trisha Yearwood's Breakfast Sausage Casserole recipe from Trisha's Southern Kitchen on Food Network; let it sit overnight, then bake it in the morning.

Provided by Trisha Yearwood

Categories     main-dish

Time 9h10m

Yield 12 servings

Number Of Ingredients 8

Butter, for greasing
1/2 loaf of sliced white loaf bread
1 pound fresh bulk pork sausage with sage
10 ounces sharp Cheddar, grated
2 cups half-and-half
1 teaspoon dry mustard
1 teaspoon salt
5 large eggs, lightly beaten

Steps:

  • Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
  • In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
  • The next day, preheat the oven to 350 degrees F.
  • Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

EGG - CHEESE & SAUSAGE SOUFFLé RECIPE - (4.1/5)



Egg - Cheese & Sausage Soufflé Recipe - (4.1/5) image

Provided by á-15956

Number Of Ingredients 9

1 lb. lean bulk sausage (turkey sausage works)
6 eggs beaten
2 cups of milk
1 tsp. salt
1 tsp. dry mustard
Pepper to taste
1/2 tsp. grated onion
1 cup shredded Cheddar cheese
6 slices bread cut into cubes

Steps:

  • In a skillet on medium heat crumble and brown sausage - drain off fat. Meanwhile beat eggs with milk and seasonings. Stir in onion, sausage, cheese and bread. Pour into greased casserole or 13 x 9 x 2 inch pan. Cover and refrigerate at least 12 hours. If desired, sprinkle additional cheese over to before baking. Bake in preheated 350 degree oven 45 minutes.

BASIC SOUFFLé



Basic Soufflé image

Crispy on the outside and soft and fluffy on the inside, a soufflé can be filled with many of your favourite ingredients. Making a soufflé is actually a simple process, despite its reputation for being difficult to make. Try adding cheese, crab, vegetables and more for a decadent dinner.

Categories     Baked Dishes

Time 30m

Yield Serves: 4

Number Of Ingredients 8

2 tbsp ( 30 mL ) butter
2 tbsp ( 30 mL ) all-purpose flour
½ tsp ( 2.5 mL ) salt
Pinch pepper
¾ cup ( 175 mL ) milk (1%)
4 egg yolks
2 egg whites
¼ tsp ( 1.25 mL ) cream of tartar

Steps:

  • Preheat oven to 375° F (190° C).
  • Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.
  • Separate eggs. Beat yolks well and add ¼ cup (50 mL) of warm sauce mixture to egg yolks.
  • Combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring into white sauce until blended (see variations). Set sauce aside to cool slightly.
  • Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.
  • Carefully pour into 4-cup (1 L) soufflé or casserole dish.
  • Bake in preheated 375° F (190° C) oven until puffed and lightly browned, 20 to 25 minutes or until done. Serve immediately.

Nutrition Facts :

ALABAMA EGG AND SAUSAGE SOUFFLE



Alabama Egg and Sausage Souffle image

Make and share this Alabama Egg and Sausage Souffle recipe from Food.com.

Provided by Konnie

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb mild bulk sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
6 slices white bread (cubed)
1 cup cheddar cheese (grated)

Steps:

  • Crumble and brown sausage. Drain and cool.
  • In a large bowl, beat eggs, then add milk, salt, and dry mustard.
  • Add bread cubes; stir.
  • Add cheese and browned sausage; mix well.
  • Cover and refrigerate overnight.
  • Next morning, place in a 9 x 13-inch pan and bake at 350 degrees for 45 minutes.

Nutrition Facts : Calories 445.3, Fat 29.2, SaturatedFat 11.3, Cholesterol 297.9, Sodium 1168.3, Carbohydrate 17.2, Fiber 0.7, Sugar 1.6, Protein 27

EGG AND CHEESE SOUFFLé BAKE



Egg and Cheese Soufflé Bake image

Start the day off with our delicious Egg and Cheese Soufflé Bake. Why settle for ordinary when you can enjoy the flavors of sour cream, Dijon mustard, garlic, red pepper and fresh basil in your bake? You can even make Egg and Cheese Soufflé Bake ahead of time for an easy morning.

Provided by My Food and Family

Categories     Spring 2019

Time 55m

Yield 6 servings, 1 cup each

Number Of Ingredients 10

3 slices dense white sandwich bread
6 eggs
2 cups whole milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. chopped garlic
1/4 tsp. each black pepper and crushed red pepper
1 red bell pepper, chopped
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend, divided
1/3 cup thinly sliced fresh basil, divided

Steps:

  • Heat oven to 350°F.
  • Use pulsing action of blender to process bread into small crumbs. Add eggs, milk, sour cream, mustard, garlic and dry seasonings; blend 1 min. or just until blended.
  • Pour into 10-inch round baking dish sprayed with cooking spray. Stir in bell peppers, 1 cup cheese and 1/4 cup basil; top with remaining cheese.
  • Bake 40 to 45 min. or until top is puffed and lightly browned. Sprinkle with remaining basil.
  • Serve immediately.

Nutrition Facts : Calories 360, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 230 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

SAUSAGE AND CHEESE SOUFFLE



Sausage and Cheese Souffle image

I created this souffle based on a recipe from my great aunt. I even make it for Sunday dinner with applesauce, bread and a tossed salad.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 4-6 servings.

Number Of Ingredients 7

1/2 pound bulk pork sausage
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/4 cups whole milk
1 cup shredded cheddar cheese
4 large eggs, separated

Steps:

  • In a small skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, melt butter over medium heat. Stir in flour and salt; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. , Remove from the heat. Stir a small amount of hot mixture into the egg yolks; return all to the pan, stirring constantly. Stir in the sausage. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into sausage-cheese mixture., Transfer to an ungreased 2-qt. baking dish. Place in a large baking pan. Add 1 in. of hot water to larger pan. Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

EGG SAUSAGE SOUFFLE



Egg Sausage Souffle image

Make and share this Egg Sausage Souffle recipe from Food.com.

Provided by Dancer

Categories     Breakfast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 eggs
2 slices white bread
1 teaspoon dry mustard
1 cup grated cheddar cheese
2 cups milk
1 teaspoon salt
1 lb bulk sausage

Steps:

  • Brown sausage, drain.
  • Mix and beat eggs.
  • Add milk, salt, mustard.
  • Cut bread into 1 inch squares and add to eggs, stir.
  • Add cheese and sausage.
  • Put in 9 x 11 inch pan and let set in refrigerater overnight.
  • Bake at 375 degrees for 45 minutes.
  • Do not cover while baking.
  • Let set 5 to 10 minutes before serving.

SOUTHERN SAUSAGE SOUFFLé



Southern Sausage Soufflé image

Provided by Beth Harrison

Categories     Cheese     Dairy     Egg     Tomato     Appetizer     Brunch     Bake     Sausage     Spring     Bon Appétit     South Carolina     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 9

3/4 pound bulk breakfast sausage
1 green bell pepper
6 home-style white bread slices, crusts trimmed, cut into cubes
1 cup seasoned corn bread stuffing mix
1 cup (packed) grated sharp cheddar cheese (about 4 ounces)
4 eggs
2 cups milk
1/2 teaspoon salt
2 14 1/2-ounce cans stewed tomatoes (preferably Cajun style)

Steps:

  • Preheat oven to 350°F. Butter 8-inch square baking dish. Place sausage and bell pepper in heavy large skillet over medium-high heat. Sauté until sausage is cooked through and pepper is tender, breaking sausage into small pieces with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage and pepper to small bowl.
  • Layer half of bread, stuffing mix, sausage mixture and cheese in prepared dish. Repeat layering. Combine eggs, milk and salt in small bowl and whisk until blended; season with pepper. Pour egg mixture over sausage mixture.
  • Bake until casserole begins to brown and custard is set, about 40 minutes.
  • Meanwhile, bring tomatoes with juices to boil in heavy medium saucepan over high heat. Cook until tomatoes thicken to sauce consistency, stirring occasionally, about 9 minutes.
  • Spoon soufflé onto plates. Spoon tomato sauce alongside and serve.

EGG AND SAUSAGE SOUFFLE



Egg And Sausage Souffle image

This is a recipe from a friend.Serve with fresh fruit.

Provided by celia buchanan

Categories     Meat Breakfast

Time 2h

Number Of Ingredients 9

EGG AND SAUSAGE SOUFFLE
3 cups herb croutons
2 1/2 cups american cheese grated
1 1/2 lb. link sausage,cut in pieces
4 eggs beaten
2 1/2 cups milk
1 can cream of mushroom soup, golden
1/2 can milk
3/4 tsp. dry mustard

Steps:

  • 1. Place croutons in bottom of a greased 13x9 inch pan.Sprinkle cheese over croutons.
  • 2. Brown sausage,drain and put on top of cheese.
  • 3. Beat eggs with 2 1/2 cups of milk,add dry mustard.
  • 4. Pour milk egg mixture over all ingredients in pan.
  • 5. Cover and refrigerate overnight.Next morning just before putting in oven,dilute soup with milk and pour over casserole.
  • 6. Bake uncovered,at 300 for 1 1/2 hours

EGG AND SAUSAGE SOUFFLE



Egg and Sausage Souffle image

Provided by My Food and Family

Categories     Recipes

Time 9h30m

Number Of Ingredients 7

8 slices white bread
3/4 lb sharp cheddar
1 1/2 lb link sausage
4 eggs
2 1/4 cups milk
3/4 tsp dry mustard
1 can cream of mushroom soup (added right before cooking)

Steps:

  • Remove crusts from bread, cut into chunks. Place on bottom of 9x13 dish. Grate cheese over bread (Save some for top).
  • Fry sausage and cut into bite-size pieces. Grate remaining cheese over sausage. Whip eggs, milk and mustard. Pour over top. Refrigerate overnight.
  • Pour soup over top and bake 1 hour at 325°F.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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View top rated Sausage egg souffle recipes with ratings and reviews. Cheesy Bacon Sausage Egg Hash Brown Skillet, Artichoke and Sausage Egg …
From cookeatshare.com


EGG AND SAUSAGE SOUFFLE RECIPES
Egg And Sausage Souffle Recipes. EGG - CHEESE & SAUSAGE SOUFFLé RECIPE - (4.1/5) Provided by á-15956. Number Of Ingredients 9. Ingredients; 1 lb. lean bulk sausage (turkey sausage works) 6 eggs beaten: 2 cups of milk: 1 tsp. salt: 1 tsp. dry mustard: Pepper to taste: 1/2 tsp. grated onion: 1 cup shredded Cheddar cheese : 6 slices bread cut into cubes: Steps: In a …
From tfrecipes.com


EGG SOUFFLE RECIPES | SPARKRECIPES
Top egg souffle recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


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