Press enter to see results or esc to cancel.

Egg Souffle Casserole recipe

Simplify your breakfast or brunch preparationby assembling this easy casserole the night before. Mushrooms,cheddar cheese and sausage make it savory and filling. A fruitsalad on the side finishes the meal.

Recipe: Egg Souffle Casserole

1 1/2 pounds link sausage, cut into 1/2-inchpieces
2 1/2 cups milk
4 large eggs
1/4 teaspoon dry mustard
3 cups croutons
2 1/2 cups shredded cheddar cheese
1 (10.75-ounce) can condensed cream of mushroom soup
1 (4-ounce) can mushrooms, drained
2/3 cup milk

  • Grease a 13 x 9-inch baking dish; setaside.
  • Cook sausage in a large skillet untilbrowned, about 8 minutes; drain and set aside.
  • In a medium bowl combine milk, eggs anddry mustard; mix well. Layer croutons, cheddar cheese, egg mixtureand sausage in the baking dish. Cover and refrigerate overnight.
  • Preheat oven to 300°F (150°).
  • In a medium bowl, combine condensed soup,mushrooms and milk. Spread on top of casserole.
  • Bake, uncovered, for 90 minutes or untilcasserole is set and lightly browned.

    Makes 8 servings.

    Recipe: Sausage & Egg Breakfast Casserole || KIN EATS

    If the Egg Souffle Casserole recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment