Breakfast Sausage Soufflé

2 lbs. Usinger’s breakfast sausage (Small Link Pork Sausage or Fritzies) fried and well blotted, cut into bite-sized pieces.

8 slices of bread, cut into cubes (whole grain is best, but white will work)

6 eggs

2 C. milk

3/4 C. cream of mushroom soup

1 C. sliced fresh mushrooms, sautéed in butter (optional)

1-1/2 C. sharp Cheddar Cheese, grated or shredded

Place bread cubes on the bottom of a buttered 9 x 13″ oven-proof baking dish. Scatter the

sausage, mushrooms and one cup of the cheese over the bread cubes.

Beat eggs lightly; add milk and mushroom soup. Whisk together until all are combined. Pour this mixture over ingredients in baking dish. Scatter remaining cheese over the top and refrigerate overnight.

In the morning, remove from refrigerator and leave at room temperature about 1 hour before baking.

Bake at 350º for about 50 minutes.

(Bacon, Fried crisp, drained and blotted, and crumbled, may be substituted for sausage)

Makes 12 medium-size servings.

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