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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Breakfast Souffle Recipe

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This recipe for Breakfast Souffle is from The Vinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2--3/4 of a French baguette loaf, cubed
1 pound bulk country sausage
6 large eggs
3 cups whole milk or half-and-half, or a mixture
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper
2-3 cups shredded sharp cheddar cheese
paprika
Directions:
Directions:
In a 13x8 inch glass baking dish, place the cubed bread.

Brown and crumble the sausage in a large skillet. Set aside.

In a large mixing bowl, whisk the eggs. Add the remaining ingredients down to pepper, and blend well. Pour liquid over the bread cubes. Top with the shredded cheese. Sprinkle paprika on top. Cover with foil and let set (in refrigerator if over an hour) as long as possible, or overnight.

Preheat the oven to 375 degrees.

Bake the souffle until the custard is firm and the cheese is well melted, about 30-40 minutes, or until the Christmas presents are distributed.

Remove and let rest for about 10 minutes.

Serve warm.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes prep/40 minutes baking
Personal Notes:
Personal Notes:
This is our traditional Christmas morning breakfast at the Vinson household, for many years.

 

 

 

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