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Swiss Woods Souffle

I developed this recipe to serve at breakfast to the guests at my bed and breakfast.—Debrah Mosimann, Lititz, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    6-8 servings

Ingredients

  • 8 to 10 slices bread, torn in pieces
  • 5 large eggs
  • 2 cups whole milk, divided
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound bulk pork sausage
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted or 1 cup thick homemade white sauce with 1/2 cup sauteed mushrooms
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup shredded Emmenthaler Swiss cheese

Directions

  • Arrange bread in an ungreased 13x9-in. baking dish. Whisk together the eggs, 1-1/2 cups milk and seasonings; pour over bread and set aside.
  • Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon over bread. Combine the soup, cheeses and remaining milk; spread over sausage.
  • Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center appears set. Let stand for 5 minutes before serving.
Nutrition Facts
3/4 cup: 353 calories, 23g fat (9g saturated fat), 178mg cholesterol, 823mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 17g protein.

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