Ez Brunch Souffle

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 A breakfast favorite of ours…

                                                                                                                                     (Photo by me, Doris)

I found this recipe in the Shawano Evening Leader paper so very many years ago.  It was a favorite of the missionaries when they’d come here for breakfast on their P-day.  M-m-m-m-m-m, we like it a lot!

Ahead of time, brown and drain the pork sausage (listed below).


  • 10-12 slices bread, cubed without crusts (I use thick “Texas Toast” slices, but French bread works, too.)
  • 1/2 lb. cheddar cheese, grated
  • 1 lb. bulk pork sausage, browned and drained (My personal favorite is a 1 lb.plastic sort of tube of Jimmy Dean Premium Pork Sausage – sage flavored.  If you don’t like it this ‘herby’, use just the ‘original flavored’ pork sausage.)
  • 4 eggs, beaten
  • 2 and 1/2 cups milk (Ryan said they replaced some of the milk with cream, and some of egg nog–  they liked it like that.)
  • 1 can Cream of Mushroom Soup, plus additional 1/2 can of milk.
  • 1 of 4 oz. can of mushroom pieces, optional


  1. Put cubed bread into 9×13 cake pan that has been sprayed with PAM (or greased with shortening).
  2. Grate cheese over the bread layer.
  3. Layer sausage over the cheese layer.
  4. Beat eggs into 2 and 1/2 cups milk and pour evenly over the layered mixture in pan.
  5. Cover tightly and refrigerate the above for 12 hours (or over night, or all day).  Just before ready to bake, do this:
  6. Layer 1 of 4 oz. can mushroom slices on top of casserole. 
  7. Mix 1 can cream of mushroom soup with another 1/2 cup milk and pour evenly over the top of the mushrooms.
Bake 1 hour, plus 10-15 minutes at 325-degrees .  Let sit for about 5 minutes before serving.  Serves about 8-10.

Source Recipe: http://milkmaidrecipebox.blogspot.com

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