"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hearty Brunch Souffle Recipe

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This recipe for Hearty Brunch Souffle, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Ryan
Added: Wednesday, November 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 eggs
2 T. water
2 T. butter or margarine
1 lb. bulk pork sausage
2 T. vegetable oil
1 lb. frozen hash browns
1 1/2 c. sour cream
1/3 c. green onions, minced
1 c. cheddar cheese, shredded
1 tomato, cut into thin wedges

Directions:
Directions:
Grease a 2 qt. baking dish and set aside. In medium bowl, lightly beat eggs and water until blended. Melt butter in 10 inch skillet, pour in egg mixture. Without stirring, cook over medium heat. As eggs set, lift up edge with spatula, letting uncooked eggs flow underneath. When eggs are softly set, gently slide onto cutting board; cool to room temperature. Cut into 2" x 1/2" strips. Crumble and brown sausage until no longer pink, drain. Remove sausage and in same skillet, heat oil; add potatoes stirring occasionally over medium heat until golden brown. Spread browned potatoes in greased dish, spread 1/2 sour cream over potatoes, layering each in turn, top with all of the green onions, all of the cooked sausage, all of the egg strips and remaining sour cream. Sprinkle cheese over top. Place casserole in cold oven. Turn oven to 350 and bake for 30-40 minutes or until cheese melts and mixture bubbles. Garnish with tomato wedges.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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