Easy Sausage Soufflé
Tender sausage shines in this rich, meaty, and cheesy baked egg casserole, often called a breakfast soufflé.
Bisquick baking mix creates a smooth casserole that is perfect to share with family and friends for breakfast or brunch!
A Simple Breakfast Soufflé Recipe
This Sausage Soufflé is similar to our classic Sausage and Egg Casserole, but swaps the bread cubes for Bisquick mix, creating a smoother, more cohesive texture.
The term soufflé originated in France and means a baked egg dish. In the United States we might also call this an egg bake or casserole.
This is a friend’s recipe that she shared when hosting a beautiful baby shower. In under 15 minutes, this classic breakfast is ready for the oven, making it a favorite in our family, too!
More of our favorite recipes for a bridal or baby shower are Slush Punch recipe, Lorna Doone Ice Cream Dessert and Cherry Trifle with Angel Food Cake.
Ingredients Needed
- Breakfast Sausage – We like a traditional blend or a maple flavored sausage.
- Eggs
- Cheddar Cheese – freshly shredded is best as pre-shredded has an anti-caking agent that prevents it from melting as smoothly.
- Baking Mix – Bisquick is the most common brand.
- Milk – activates the baking mix.
Step By Step Instructions
Brown sausage until no pink remains. Drain and rest on paper towels to absorb and extra drippings.
In a medium mixing bowl scramble eggs. Then add Bisquick and milk to the eggs and stir well.
Add cooked and crumbled sausage and cheese. Stir well.
Pour into a 9 x 13″ dish that’s been coated with non-stick cooking spray.
Preheat oven to 350℉ and bake uncovered for 30 minutes until the center is just set and no longer jiggles when the dish is tapped.
Serve warm and enjoy!
Can the Sausage Soufflé Be Made Ahead Of Time?
Yes – this soufflé can be mixed up, covered tightly and refrigerated up to 24 hours before baking.
If refrigerating over night allow to sit at room temp for 30 minutes before baking or set pan in the oven as it preheats. Our testing took 40 minutes to bake after refrigerating.
Jennifer’s Recipe Tips and Tricks
- Using quality sausage is important because the flavor really shines through.
- Remove from the oven just after the eggs no longer look wet in the center. This is our preferred balance of perfectly baked eggs – not too runny and not too dry. Through our testing we found that baking for 40 minutes until the eggs are just set creates the best eating experience.
- Save time by cooking the sausage ahead of time.
- Adding 1 tablespoon of picante sauce is optional.
More Easy Breakfast Recipes
- Amish Buttermilk Coffee Cake
- Farmers Casserole Recipe
- Frozen Bread Dough Cinnamon Rolls
- Breakfast Pizza with Crescent Rolls
Easy Sausage Soufflé
Ingredients
- 1 pound sausage browned
- 4 eggs beaten
- 3/4 cup Bisquick
- 2 cups milk
- 2 cups cheddar cheese shredded
Instructions
- Brown sausage and drain well.1 pound sausage
- In a medium sized mixing bowl scramble eggs.4 eggs
- Stir Bisquick into eggs.3/4 cup Bisquick
- Stir in remaining ingredients.2 cups cheddar cheese, 2 cups milk
- Coat a 9 x 13" pan with non-stick cooking spray and preheat oven to 350℉.
- Bake for 30 minutes until just set in the center. Let set 5 minutes before serving.
Notes
- Adding 1 tablespoon of picante sauce is optional
- If refrigerating over night allow to sit at room temp for 30 minutes before baking or set pan in the oven as it preheats. Our testing took 40 minutes to bake after refrigerating.
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