Thursday, January 01, 2009
Sausage souffle recipe
I posted a picture of the breakfast sausage souffle that is our traditional Christmas morning breakfast and I've had a couple of requests for the recipe. For me it's super simple because I make it the day before and it just sits in the fridge until I am ready to pop it in the oven on Christmas morning. You can make some simple adjustments to the recipe and it still tastes great! My mom can't have any type of pork so I used turkey sausage this year and it still was so yummy, if you don't like mushrooms you can just take that out of the recipe and if you don't like swiss you can exchange it for another type of cheese...they all taste great! Let me know if you try it and how your family likes it!
While everyone is unwrapping their gifts the smell coming from the kitchen is tantalizing.
1¼ hours 15 min prep
1 lb sausage, cooked and drained
6-8 slices white bread, cubed and no crust
1 cup swiss cheese, shredded
1 cup sharp cheddar cheese, shredded
5 eggs, slightly beaten
3/4 cup half-and-half
1 1/4 cups milk
1 teaspoon prepared mustard
1 (3 ounce) can chopped mushrooms, drained
salt and pepper
Grease a 9x13 inch pan.
Arrange bread cubes in pan, put sausage over bread.
Mix remaining ingredients and pour over sausage.
Cover and refrigerate over night.
Bake at 350 degrees for 45 minutes to one hour or until golden brown and the center is no longer wiggly.
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