Hearty, creamy, cheesy, egg soufflé recipe with salty link sausage is the perfect make ahead breakfast. Make them mini, or make for a crowd - either way this meal will warm the tummies and hearts of all who partake.
Why You'll Love This Recipe
Growing up my mom would ALWAYS make this egg soufflé meal on Easter and Christmas morning. As an adult I've continued this tradition and always look forward to that little reminder of home on special occasions. Not only is this meal special and delicious - but all the work in done the night before. All you have to do come morning is pop it in the oven. Serve with monkey bread and fruit salad for a delicious breakfast! You're going to love it just as much as I do because:
- It can be made ahead - no slaving in the kitchen over breakfast.
- The recipe can be altered for unlimited variations.
- It is easy! It is also delicious! It is light fluffy and hearty.
What Is An Egg Soufflé?
Soufflés are light and puffy cakes made with eggs and a variety of other ingredients. Soufflés can be made savory (like we are doing for this recipe) or sweet as a dessert. This fluffy egg breakfast casserole is foolproof.
The name soufflé comes from the French verb souffler, which means to blow up or puff up. When a souffle is baked - it does just that - puffs up. The version we are making is kind of a cheaters way to achieve a souffle, and is sometimes called an egg casserole.
What Do I Need To Make this Egg Soufflé Recipe?
The ingredient list for this soufflé recipe is super simple, and everything can be purchased at your local grocery store. Here are a few items to note.
- Pre-sliced white bread - the bread is the base of the souffle. I like to use plain white bread. Use your favorite kind. You can do wheat, but I think the white blends the flavors better.
- Eggs - it wouldn't be a souffle without the eggs! I like to use large eggs. We are using Both the egg whites and the egg yolks.
- Cheddar cheese - shredded. You can also use colby jack for a milk flavor. Fresh grated is best, but I won't tell if you use pre-shredded.
- Link sausage - the Jimmy Dean brand is my favorite. It has a mild flavor and cooks up great!
For a complete list of ingredients and amounts - see recipe card below.
How Do I Make this Egg Soufflé Recipe?
Making this recipe comes together quickly and is done the night before, making breakfast fast and easy in the morning. Let me show you how to make it!
Prep: Spray a 9x13 baking dish with non stick spray. Preheat oven to 350 degrees Fahrenheit.
- Brown the sausage links and let cool and drain on a paper towel. Cut into ½ inch pieces.
- Cut the crusts from your bread, and line the bottom of your prepared pan with them. It doesn't have to be perfectly, but try to fill in all the holes.
- Evenly sprinkle sausage on top of bread layer. Add shredded cheese evenly on top of sausage.
- Whisk eggs, milk, salt, and ground mustard until it is a pale yellow color.
- Pour egg mixture over bread and sausage. Let stand at room temp for 20 minutes or cover and chill for up to 12 hours.
- Bake until puffed up and golden - about 45 minutes.
Variations
This is a simple, delicious, warm souffle. This souffle is really the base to so many delicious possibilities. My recipe is for cheddar cheese and sausage, but you could easily change it to:
- Pepper jack and veggie - use shredded pepper jack cheese and your favorite veggies like bell pepper and onion. Add bacon for a protein.
- Four cheese - mozzarella, cheddar, parmesan, & cream cheese. Simply spread them evenly over the bread before you pour your egg mixture.
- Spinach and artichoke- sprinkle spinach and canned artichoke hearts over the bread and top with mozzarella. Add the egg mixture on top.
- Bacon with Swiss - swap the sausage and cheddar for equal amounts of bacon and Swiss cheese. Delicious.
- Make them mini - make them just like Panera, and make them mini! Use a ramekin or mini coquette rather than a 9x13. Reduce the baking time to 20-25 minutes.
How To Serve
This cheese egg breakfast is the ultimate make ahead meal. One of my tips is to let the soufflé sit for about 20 minutes before serving. While that is resting you can whip up some side. Here is how I like to serve:
- This souffle is PERFECT alongside butterscotch pull-aparts. They are both warm, fresh out of the oven, filling, and special. They are also a dish you make the night before and bake the morning of - so they are the perfect combo.
- Add a fruit salad. We have a couple really delicious recipes - tropical fruit salad and mojito fruit salad.
Egg Souffle Recipe Q&A
When the egg mixture is baked air bubbles trapped in the egg whites expand, making the souffle rise.
Yes! This is the best part of this recipe! You can make it the night before and bake in the morning, or you can bake after letting is sit for 20 minutes at room temperature.
How to check when the souffle is perfectly done: To know if the souffle is perfectly cooked inside, you stick a kitchen knife in the middle. If it comes out clean, it is done! You can also tell by the golden color of the souffle
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Egg Soufflé Recipe (Panera Copycat)
Ingredients
- About 12 pieces of white bread crusts removed
- 1 LB link Sausage browned and cut into 1 inch pieces
- 7 eggs
- 2 cups milk
- ½ teaspoon salt
- ½ teaspoon ground mustard
- 1 cup grated cheddar cheese
Instructions
For 9x13 Size
- Spray a 9x13 cake pan with non-stick spray. Arrange your bread slices so they are completely covering the bottom of the pan. You may have to cut some piece in half, or smaller to fill the entire bottom of the pan.
- Brown your sausage, drain it on a paper towel, and cut it into 1 inch pieces. Evenly distribute the sausage pieces over the bread layer.
- In a medium bowl combine eggs, milk, salt, and ground mustard. Whisk together until all yolks are broken and it is a pale yellow color. Stir in cheese. Pour over the top of the bread layer.
- Let stand at room temperature for 20 minutes, or cover and place in the fridge overnight. (6-8 hours.)
- Bake at 350 degrees for 45-60 minutes until edges are golden and center is set. Let cool 10 minutes before serving. Cut into squares to serve.
For Individual Size
- Spray 12 mini cocottes or 12 ramekins with non-stick spray. Place one crustless slice of bread in the bottom of each dish.
- Brown your sausage, drain it on a paper towel, and cut it into 1 inch pieces. Evenly distribute the sausage between 12 individual dishes.
- In a medium bowl combine eggs, milk, salt, and ground mustard. Whisk together until all yolks are broken and it is a pale yellow color. Stir in cheese. Pour over the top of the bread layer, distributing evenly between the 12 dishes.
- Let stand at room temperature for 20 minutes, or cover and place in the fridge overnight. (6-8 hours.)
- Bake at 350 degrees for 35-40 minutes until edges are golden and center is set. Let cool 10 minutes before serving.
Video
Notes
Egg Souffle Recipe Q&A
Nutrition
Ky says
Could I make this with pillsbury crescent rolls instead of the bread?
Kadee says
I've actually never tried that, but I would think it would work...let me know if you experiment with it.
Andee says
Do you double stack the bread since 12 slices is way more than one layer on a pan?
Kadee says
You only need one layer of bread in the pan - so depending on the size of your bread you can adjust the number of slices here. I cut the crusts off and layer them in. I cut some in half so that the entire bottom is covered.
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Erin V says
suuuuuch a good idea- i really need to start planning these christmas things, before we know it the day is here
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AJ says
This is the same recipe we use for monkey bread and it is seriously addicting. Love it!