Alabama Egg and Sausage Souffle
Discover the heartwarming flavors of the South with this Alabama Egg and Sausage Soufflé, a delightful breakfast casserole perfect for feeding a crowd. Layers of savory breakfast sausage, fluffy cubes of day-old bread, and sautéed onions come together, soaked in a rich, seasoned egg custard. Topped with a generous sprinkle of shredded cheddar cheese, this golden-baked dish boasts a light, soufflé-like texture that melts in your mouth with every bite. Quick to assemble and oven-baked to perfection, this recipe is ideal for brunches, family gatherings, or make-ahead weekday breakfasts. Bursting with hearty comfort and bold flavors, it's a surefire way to start your day right! Keywords: Alabama Egg and Sausage Soufflé, breakfast casserole, easy brunch recipe, savory soufflé, egg and sausage dish.
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Recipe Information
Ingredients
- 1 pound breakfast sausage
- 6 pieces large eggs
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 4 slices day-old bread
- 1 small yellow onion, finely diced
- 2 tablespoons unsalted butter
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional)
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick cooking spray.
In a skillet over medium heat, cook the breakfast sausage until fully browned, breaking it into small crumbles with a spoon. Remove from heat and drain excess grease.
In the same skillet, melt the unsalted butter and sauté the diced onion until it becomes soft and translucent, about 5 minutes. Set aside.
Cut the day-old bread slices into 1-inch cubes. Spread them across the bottom of the prepared baking dish in an even layer.
In a large mixing bowl, whisk together the eggs, milk, baking powder, salt, black pepper, and optional paprika until well combined.
Evenly sprinkle the cooked sausage and sautéed onions over the bread cubes in the baking dish.
Next, pour the egg and milk mixture evenly over the bread, sausage, and onion layers, ensuring the bread is thoroughly soaked.
Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the souffle has puffed up in the center.
Allow the casserole to cool for 5 minutes before slicing and serving. Enjoy warm!
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.6 g | 341% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1699 mg | 566% | |
| Sodium | 6801 mg | 296% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.4 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2042 mg | 157% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1358 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
