Sausage & Cheese Breakfast Souffle

1. 1

   Preheat oven to 350 degrees (if baking the souffle immediately).

2. 2

   Cook the sausage in a skillet until it is cooked all the way through but not too crispy. Drain the excess fat and set the drained sausage aside.

3. 3

   In a large bowl, whisk the eggs, milk, dry mustard, and a bit of salt and pepper until fully incorporated. Set aside.

4. 4

   Butter the 8 slices of bread on one side and cut each piece of bread into fourths. In a casserole dish, line the bottom with half the bread cubes. On top of the bread, distribute half of the sausage. On top of the sausage, distribute 1/2 cup cheese. Repeat these layers until all of your bread, sausage and cheese, minus the final 1/2 cup, are used.

5. 5

   Evenly pour the egg/milk mixture on top of the entire dish. Then, cover the top with the reserved 1/2 cup cheddar.

6. 6

   Either soak in the fridge overnight with aluminum foil on top (this gives the best results) or put in the oven and cook for 45 minutes or until the egg is set and the top is golden and bubbly.

7. 7

   Let sit for 10 minutes, then serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.