2.12.2008

Sausage Souffle

6 slices white bread (I prefer crusty French Bread)
2 c. grated sharp cheddar cheese
2 lbs. Jimmy Dean's sausage
4 eggs
2 c. milk
1/2 t. salt
1 T. dry mustard
1/2 bag shredded hash brown potatoes (optional)

Cube bread. Brown sausage and crumble in small pieces. In 9 x 13 pan, place 1/2 bread (enough to scarcely cover the bottom of the pan), then 1/2 sausage, 1/2 shredded hash browns (if using them) and 1/2 cheese, then repeat. Beat eggs, add milk and seasonings.  Mix together and then pour over layers. Cover and let stand over night in fridge. Remove cover and bake 1 hour at 375. Serves 10 to 12.

P.S. You can also make it and instead of refridgerating it over night, freeze it until the night before you want to serve it and then take it out of the freezer and let it defrost before baking it. I plan on doing this on days when I know I won't want or won't have time to cook, but a I want a yummy breakfast in the morning.

3 comments:

Annette said...

I don't know how I got on to your site but love it! THanks for all the good recipes. I enjoy trying them. I make a souffle but with Blueberry's and it is quite good as well. Here is the recipe.

Blueberry French Toast

1 French bread loaf -- cubed
1 8 oz package cream cheese
1 cup blueberries, frozen
10 eggs -- can use just 8
1/3 cup maple syrup
2 cups milk

Sauce:
1 cup water
1 cup sugar
2 tablespoons cornstarch
2 cups blueberries

Put half of the bread cubes in a 9x13 in glass dish coated with cooking spray. Cube the cream cheese (it's easier to cut when frozen) and place evenly on top of the bread. Sprinkle with blueberries. Put the rest of the bread on top. In a separate bowl, beat eggs, maple syrup and milk and pour evenly over bread casserole.

Spray underside of a piece of foil with cooking spray and place over pan. Refrigerate overnight. Preheat oven to 350 degrees. Bake, covered, for 30 minutes, then uncover and bake an additional 30 minutes.

For the Sauce:

Mix the cornstarch and most of the sugar together in a medium saucepan. Puree the blueberries with the rest of the sugar and a little bit of water (I don't puree them completely, just pulse it a little). Stir the pureed berries and the rest of the water into the sugar/cornstarch mix and cook until thick.

Annette said...

WE just had the Sausage Souffle for Sunday Breakfast. So yummy! Since my family eats their sausage with maple Syrup. I was thinking about adding Syrup instead of Mustard. I will have to let you know how it turns out. Annette

"Lucky" said...

I'm SO glad I came to your house Monday so I could experience this Sausage Souffle :) Thanks for having me... I'll be making this soon for my family (and adding some frozen hashbrowns like you did).

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