Egg & Sausage Souffle

Don’t let the title fool you. It’s not really a ‘souffle,’ as far as I’m concerned.

I needed something for Christmas morning to take to my mom’s and found this at Allrecipes, one of my fav sites. Only thing is, you have to plan a day in advance.

Tools Needed

• Skillet
• 9 x 13 baking dish
• mixing bowl
• measuring cups
• grater for cheese (unless you buy already shredded)

Ingredients

• 1-1/2 cups pork sausage
• 3 cups seasoned croutons (I used 2 different kinds & it worked)
• 2-1/2 cups shredded cheddar cheese
• 4 eggs
• 2-1/2 cups milk
• 1 (10.75 oz) can mushroom soup (recipe calls for Golden; I used creamy & loved it)
• 3/4 tsp ground mustard (I didn’t even put this in – don’t think it needed it, but wanted to give you full recipe)
• 1/2  cup milk

1. Brown sausage in skillet over medium-high heat; drain fat.
2. Place croutons in baking dish. Sprinkle cheese over croutons; top with browned sausage.
3. Beat eggs & 2-1/2 cups milk in bowl and pour over casserole.
4. Cover baking dish and refrigerate overnight.
5. Following morning, preheat oven to 300 deg.
6. Combine soup, mustard and remaining 1/2 cup milk.
7. Pour over top of casserole.
8. Bake, uncovered, until browned and set – about 1-1/2 hours.

Yes, it takes a long time to bake, but it serves at least 8 people w/generous servings. Leftovers are really good, too.

I suppose you could cut the recipe in half, but then you’d have leftover soup in the fridge.

I’ve made this twice since Christmas and left out the mustard each time. I honestly didn’t notice recipe said “golden” mushroom soup. But everyone loved the cream of mushroom.

Let me know if you try the ‘golden’.

Colleen

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