Alabama Egg And Sausage Souffle Recipe

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

How to Make Alabama Egg And Sausage Souffle

1. Crumble 1 pound of sausage and brown it in a large skillet over medium heat. Break it up with a spoon as it cooks.
2. Drain the cooked sausage on a paper towel-lined plate to remove excess grease. Allow it to cool completely.
3. 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.
4. Add 4 cups of cubed day-old bread (about 1 pound).
5. Gently stir the bread cubes into the egg mixture until evenly moistened.
6. Stir in 1 1/2 cups of shredded cheddar cheese and the cooled, crumbled sausage.
7. Mix everything thoroughly until well combined.
8. Cover the bowl and refrigerate the mixture overnight (or for at least 4 hours) to allow the bread to fully absorb the liquid.
9. The next morning, preheat your oven to 350°F (175°C). Pour the mixture into a greased 9x13 inch baking pan.
10. Bake for 45-50 minutes, or until the souffle is golden brown and set. Let it cool slightly before serving.