Egg And Mushroom Souffle
A savory egg and mushroom souffle layered with cheese and sausage, perfect for holiday breakfasts or entertaining guests with minimal prep and rich flavors.
Ingredients
Instructions
- Spread croutons evenly in a 13 x 9-inch pan.
- Layer cooked and crumbled sausage and grated cheese over the croutons.
- Beat the eggs in a bowl.
- Add milk and dry mustard to the beaten eggs and mix well.
- Pour the egg mixture over the cheese layer.
- Cover and refrigerate overnight.
- The next morning, place sliced mushrooms on top of the assembled layers.
- Mix cream of mushroom soup with milk.
- Pour the mushroom soup mixture over the top of the casserole.
- Bake at 300°F (150°C) for 1 hour and 45 minutes until set and bubbly.
Tips & Substitutions
For a lighter souffle, consider using egg whites only or reducing the amount of sausage. You can substitute the herbed croutons with stale bread cubes mixed with Italian herbs. If you prefer a different flavor, try adding spinach or bell peppers. Make sure to beat the eggs well for a fluffier texture, and allow the casserole to sit overnight for the flavors to meld.
Serving Suggestions
Serve this hearty egg and mushroom souffle alongside a fresh green salad or roasted vegetables for a balanced meal. It pairs beautifully with Jo'S Sausage Balls for a delicious brunch spread. For a lighter option, consider adding fruit or yogurt on the side. This dish also works well as a make-ahead breakfast for busy mornings.
Storage & Reheating
Store any leftover souffle in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 20-25 minutes, covered with foil to prevent drying out. You can also microwave individual portions, but be mindful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Egg And Mushroom Souffle contains roughly 798 calories, with 22g protein, 143g carbohydrates, and 16g fat. It is an excellent source of vitamin D (118% of the Daily Value), protein (44% of the Daily Value), and iron (34% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1066mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this souffle ahead of time?
Yes, you can prepare the souffle the night before and refrigerate it overnight, allowing the flavors to develop. Just be sure to add the mushrooms and soup mixture right before baking to keep them fresh.
What can I use instead of cream of mushroom soup?
If you prefer a homemade option, you can create a simple white sauce using butter, flour, milk, and mushrooms. This will give you control over the ingredients and flavor while still maintaining the creamy texture.
Can I customize the cheese used in this recipe?
Absolutely! Feel free to experiment with different cheeses like cheddar, mozzarella, or feta. Each will bring a unique flavor to the souffle, so choose one that complements the sausage and mushrooms for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).