Ingredients for Alabama Egg And Sausage Souffle
- Bulk Sausage
- 6 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- White Bread
- Cheddar Cheese
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How to Make Alabama Egg And Sausage Souffle
- Crumble 1 pound of sausage and brown it in a large skillet over medium heat. Break it up with a spoon as it cooks.
- Drain the cooked sausage on a paper towel-lined plate to remove excess grease. Allow it to cool completely.
- In a large bowl, whisk together 6 large eggs until light and frothy. Gradually whisk in 1 cup of milk, 1 teaspoon of salt, and 1/2 teaspoon of dry mustard.
- Add 4 cups of cubed day-old bread (about 1 pound).
- Gently stir the bread cubes into the egg mixture until evenly moistened.
- Stir in 1 1/2 cups of shredded cheddar cheese and the cooled, crumbled sausage.
- Mix everything thoroughly until well combined.
- Cover the bowl and refrigerate the mixture overnight (or for at least 4 hours) to allow the bread to fully absorb the liquid.
- The next morning, preheat your oven to 350°F (175°C). Pour the mixture into a greased 9x13 inch baking pan.
- Bake for 45-50 minutes, or until the souffle is golden brown and set. Let it cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
6g
Fat
56g
Carbs
5g
