For an extra layer of flavor, consider adding a dash of hot sauce or a pinch of red pepper flakes to the sausage while cooking. Day-old bread works best for this recipe as it absorbs the liquid better. If you don't have Gruyere cheese, Swiss cheese makes a good substitute. Be sure to drain the sausage well to prevent the souffle from becoming greasy. The overnight refrigeration is crucial for the best texture and flavor, don't skip this step!
Zesty Sausage Souffle
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME9 hrs 30 mins
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SERVING6 People
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VIEWS12
Elevate your brunch game with this savory souffle, where the fiery kick of breakfast sausage meets the creamy, comforting embrace of classic souffle technique. A delightful harmony of textures and flavors awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol258 mg
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Fiber1 g
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Protein27 g
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Saturated Fat13 g
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Sodium1424 mg
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Sugar6 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 1/2x11-inch baking dish with butter. (5 minutes)
02
Step
7 mins
Spread the bread cubes evenly in the prepared baking dish. (2 minutes)
03
Step
0 mins
In a large skillet, crumble the sausage over medium heat. Cook, stirring occasionally, until browned and cooked through. This should take 5 to 7 minutes. Add the sliced green onions, toss to combine, and remove from heat. Drain off any excess grease. (10 minutes)
04
Step
8 hrs
Spread the cooked sausage and green onion mixture evenly over the bread cubes in the baking dish. (3 minutes)
05
Step
0 mins
In a medium bowl, whisk together the cream of mushroom soup and 1/2 cup of milk until smooth. Pour this mixture evenly over the sausage layer. (5 minutes)
06
Step
1 hrs
In a separate bowl, whisk together the eggs and the remaining 1 cup of milk. Pour this egg mixture evenly over the sausage and soup layers. (3 minutes)
07
StepSprinkle the Gruyere and Cheddar cheeses evenly over the top of the souffle. (2 minutes)
08
StepCover the dish tightly with aluminum foil and refrigerate for at least 8 hours, or preferably overnight. This allows the bread to soak up the liquid and the flavors to meld. (8 hours)
09
StepRemove the souffle from the refrigerator 30 minutes before baking to allow it to come to room temperature. (30 minutes)
10
StepBake uncovered in the preheated oven for approximately 1 hour, or until the souffle is puffed and golden brown, and the center is set. A knife inserted into the center should come out clean. (1 hour)
11
StepLet the souffle stand for 10 minutes before serving. This allows it to set slightly and makes it easier to slice. (10 minutes)
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RECIPE REVIEWS
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Kylee Parker
Jun 22, 2025The overnight rest is key! Don't skip it. My souffle was perfectly moist and flavorful.
Scarlett Kerluke
Jun 17, 2025I added some diced bell peppers to the sausage mixture for extra veggies. Delicious!
Una Kerluke
Jun 3, 2025I was a bit skeptical about the cream of mushroom soup, but it worked perfectly! So easy and flavorful.
Mayra Jenkins
Jun 2, 2025This souffle was a huge hit at our brunch! The sausage gave it such a delicious kick.
Reilly Flatley
Jun 2, 2025Made this for Christmas morning and it was a crowd-pleaser. Will definitely make again!