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.
Growing up my mom would ALWAYS make this 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.
What Is A 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.
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.
What Do I Need To Make this Egg Soufflé Recipe?
You will need:
- pre-sliced white bread
- eggs
- milk
- cheddar cheese
- link sausage
- salt
- ground mustard
How Do I Make this Egg Soufflé Recipe?
- Cut the crusts off your bread and discard crusts.
- Place one crustless square of bread inside each mini cocotte or ramekin.
- Brown sausage.
- Cut into ½ inch pieces
- Evenly distribute sausage between individual dishes.
- Whisk eggs, milk, salt, and ground mustard until it is a pale yellow color.
- Stir in shredded cheese.
- Pour egg mixture over bread and sausage - evenly distributing between individual dishes. Let stand at room temp for 20 minutes or cover and chill for up to 12 hours.
- Bake until puffed up and golden.
What If I Want To Make It In a 9x13?
I often make this souffle to feed a crowd. Â It is easily converted to be made in a 9x13 pan. Â Let me give you the rundown:
- Cut the crusts off your bread and discard crusts.
- Place crustless bread in the bottom of your 9x13. Â You may have to cut some of the pieces to cover the entire bottom of the pan.
- Brown sausage.
- Cut into ½ inch pieces
- Evenly sprinkle sausage on top of bread layer.
- Whisk eggs, milk, salt, and ground mustard until it is a pale yellow color.
- Stir in shredded cheese.
- 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.
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
- Four cheese - mozzarella, cheddar, parmesan, & cream cheese
- spinach and artichoke
- spinach and bacon with Swiss
Egg Souffle Recipe Q&A
What makes a souffle puffy?
When the egg mixture is baked air bubbles trapped in the egg whites expand, making the souffle rise.
Can I make ahead of time?
Yes! Â This is the best part of this recipe! Â 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 do I know when this egg souffle recipe is done cooking?
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!
What do I serve souffle with?
This souffle is PERFECT alongside butterscotch pull-aparts. They are both warm, fresh out of the oven, filling, and special.
Add a side of fruit and you'll have a gourmet meal without breaking a sweat.
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Egg Soufflé Recipe (Panera Copycat)
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.
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Servings: 12
Calories: 281kcal
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.
Notes
Egg Souffle Recipe Q&A
What makes a souffle puffy?
When the egg mixture is baked air bubbles trapped in the egg whites expand, making the souffle rise.
Â
Can I make ahead of time?
Yes! Â This is the best part of this recipe! Â 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.
Â
How do I know when this egg souffle recipe is done cooking?
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!
Â
What do I serve souffle with?
This souffle is PERFECT alongside butterscotch pull-aparts. They are both warm, fresh out of the oven, filling, and special.
Add a side of fruit and you'll have a gourmet meal without breaking a sweat.
Nutrition
Serving: 1c | Calories: 281kcal | Carbohydrates: 14g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 136mg | Sodium: 572mg | Potassium: 220mg | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 0.2mg | Calcium: 197mg | Iron: 1.8mg
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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
Pool Party in Gurgaon says
It was very useful for me. Keep sharing such ideas in the future as well. This was actually what I was looking for, and I am glad to came here! Thanks for sharing the such information with us.
AJ says
This is the same recipe we use for monkey bread and it is seriously addicting. Love it!