Breakfast Souffle

Egg Soufflet
Breakfast Souffle 

From John’s Grandma ABC (Rosemary)

Actual conversation:

John: Geez, this is easy to make, I don’t know why my mom only makes it Christmas morning.
Tera: Well it makes so much food, it’s not like you can just whip it together for 4 people or something.
Tera: Wait, that’s how many we’re making it for.
John: Yeah…..

So yes, this is John’s family’s official Christmas morning breakfast casserole, and it most certainly serves their family of 6 and then some.  But it’s also really delicious and super easy to make, and since it calls for 9 eggs we decided it just couldn’t be cut in half.  In retrospect, all the ingredients are pretty simple multiples of 3, so it could actually be cut down quite easily, but there’s no Monday morning quaterbacking allowed in the HMK.

Frankly, it’s probably for the best that we made so much of it since we enjoyed it while drinking Bloody Marys and screwdrivers at 9am before the Bears game this past weekend.  Considering the amount of cocktails that we ultimately consumed on Sunday, I’m sure we needed all the food we could get to soak up some of the alcohol.  (As you probably noticed, I’m breaking my perfect record of 7am Monday posts thanks to the ensuing hangover…what’s that?  you didn’t notice…oh, well, sad but true).  In the end the Bears may not have won, but at least this casserole didn’t let us down!


  • 1.5 lbs bulk breakfast sausage (the stuff that comes in a big log ‘o meat)
  • 9 eggs
  • 3 cups milk
  • 1 Tbsp dry mustard
  • 1 tsp salt
  • 3 slices bread, cut into 1/4″ cubes
  • 1.5 cups cheddar cheese, shredded


  1. Brown sausage in a large skillet over medium-high, using a wooden spoon to crumble it up.
  2. Whisk eggs, milk, mustard and salt in a large bowl.
  3. Stir bread, cheese, and sausage into egg mixture.
  4. Pour egg mixture into a greased 13×9 pan.
  5. Refrigerate overnight, covered.
  6. Uncover and bake at 350 degrees for 1 hour.

Serves a lot more than 4…probably closer to 8-10.

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