Here I go with another breakfast recipe! There really is no limit to the number of amazing things you can eat for breakfast. For instance, last week I ate fresh Hawaiian fruit for breakfast almost everyday, that’s right my blog “absence” wasn’t just a result of laziness I was…in HAWAII with my best friend for 9 whole days (oh yeah, my best friend happens to be my husband!) We were celebrating 10 years of marriage, it was a delight, the best vacation I’ve ever been on, my honeymoon didn’t even compare, did I mention the kids stayed home?…but I digress…
Back to breakfast. Sausage Soufflé is a traditional breakfast recipe that comes from my husband’s side of the family. He grew up eating it on Christmas morning (what a fun tradition!) We don’t usually have it on Christmas, but other special/fun days of the year. I have tweaked it a bit to make it my own, but when don’t I do that?!? It is simple, straight forward and easily adaptable for food preferences. The most important part is the sausage, use good quality because it will directly affect the outcome. Also, the cheese you use matters, pick something you like. We prefer sharp cheddar, but it’s great with medium cheddar or even pepper jack!
This dish is made the day or evening before it will be served. It can be made in less than 10 minutes and then the next morning all you have to do is put it in the oven. We serve it with a cream of mushroom “gravy” on top. It really makes the dish moist and brings out the flavor, don’t skip the gravy!
So next time you want to make breakfast a little more special than cereal and milk give this a try, it won’t disappoint!
- 6 slices of bread, cubed about 1 inch size
- 1 pound breakfast or spicy Italian sausage
- 1/4 onion, minced
- 2 cups grated cheddar cheese, divided
- 8 eggs
- 1 tsp. dry mustard
- 2 1/2 cups milk
- 1 tsp. salt
- 1 tsp. garlic powder
- dash of pepper
Butter a 9×13 inch pan. Cube the bread and sprinkle it evenly across the bottom of the pan, set aside.
In a large skillet brown the sausage and onions until cooked through. Drain the grease and sprinkle mixture over the cubed bread, followed by sprinkling 1 cup of the grated cheese.
In a medium bowl whisk together the eggs, dry mustard, milk, salt, garlic powder, and pepper. Pour the mixture over the sausage and top with the remaining cheese. Cover with foil and refrigerate until breakfast.
The next morning: Uncover the soufflé and bake at 350 degrees for about 1 hour, or until cooked all the way through. Slice and serve topped with the gravy.
To make the gravy: While the breakfast is cooking combine a can of cream of mushroom soup and 1/2 can of water in a small sauce pan. Heat through and serve on top of each piece! Yum…