sausage souffle

I’m really liking this blogging-baking bit. I have always had love for baking and have since discovered my love for taking pictures of food, so this seems like a perfect fit! Plus, it’s fun to share ideas and recipes. Today, I’m presenting a family favorite. My mother always made this dish whenever we came home; we had it Christmas morning, weekends we were all home, and even at my brunch after my wedding. It’s a fan favorite, and I’m pleased to share it with you. Plus, you can sound fancy saying “I made sausage soufflé!”, even though its super easy, hearty, and it gets better every morning!

Recipe

8 – 10 slices of bread (cubed)
3/4 c shredded sharp cheddar cheese
1 lb Jimmy Dean Mild pork sausage
1 lb Lean hamburger (or venison)
1/4 tsp dry mustard
4 eggs
1/4 teas salt & pepper
2 3/4 cups of milk, divided
1 can (16 oz) cream of mushroom soup

I start by cubing the bread. I usually use 10 slices and cut the bread using kitchen shears. Place cubed bread into a sprayed 13 x 9 baking pan.

Then, add cheddar cheese to bread.

Fry sausage and hamburger (or venison). I use venison as my hamburger meat, as my husband is a hunter and we have venison available to us all year. It’s a super lean meat and really good. Plus, I feel like at least the deer had a good life running free in the wild; I can’t say the same for the sausage or hamburger. I should really be a vegetarian, I know.

Drain and arrange meat over cheese. The haze on the top corner of the picture is steam!

Once that’s done, beat eggs, add 2 1/4 cups of milk, dry mustard, salt and pepper together in the bowl. The mixture didn’t look that cool, so I took a picture of 4 eggs in my ceramic egg crate! Necessity? Yes.

Pour over sausage and refrigerate overnight.

In the morning, preheat oven to 325 degrees. Just before baking, mix cream of mushroom soup and 1/2 cup of milk. Pour this mixture over the top of the dish.