Breakfast Souffle

I made this tasty dish for Easter Sunday breakfast. You put it together the night before so that all you have to do in the morning is bake it! Easy, right? The original recipe (from a Christian “camp” I volunteered at) served 30 people, so I’ve tried to slim it down considerably for you. I’ve made this enough times now that I don’t really have to measure, so all measurements are approximate! I prefer making this with sausage, but you can use bacon as well.

Breakfast Souffle

Brown mild sausage (Jimmy Dean is good) or bacon and drain. (As far as amounts, I would say probably 3/4 lb. of sausage or 6 strips of bacon.) Grease a 9×13 baking pan. Cube enough bread slices to generously cover bottom of pan. Place browned sausage or crumbled bacon over bread cubes.

Beat 8 eggs with hand mixer. Add 1/2 cup sour cream, 1 1/2 cups of milk, and salt and pepper to taste. Place 1 to 2 cups of shredded cheddar cheese over sausage/bacon in pan. Pour egg mixture over all.

Chill overnight.

Bake in a preheated oven (350 degrees) for 45-60 minutes uncovered, until egg is baked and top is golden brown. Serves 8 generously.

Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table

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