Easy to double or triple. **I have also used 1/2 cup chopped green and red pepper for color. Have added 1/2 cup sauted onions or scallions. Have also added chopped broccoli (blanch before adding). Have tried other cheeses, but cheddar seems to work best. Experiment with things that you like. ***Have also baked this in a real souffle dish or a round casserole dish and impressed guests. Just adjust your baking time and bake until the center is puffed up and set. Time it to come out of the oven when you want your guests to be served and act like they have to eat before the "souffle" falls. It's very impressive (and I've never had one fall).


  • 8 white bread slices, cut into cubes
  • 1 pound bulk pork sausage, crumbled and cooked* (see variations below)
  • 1 1/2 cups grated sharp cheddar cheese
  • 8 large eggs
  • 2 cups milk (do not use lowfat or nonfat)
  • 2 teaspoons dry mustard
  • 1 teaspoon salt
  • Pepper to taste
  • *(or ham or hamburger; have used cooked shrimp and spooned creole sauce over plated individual servings)


Preheat oven to 350F. Grease 9x13-inch glass baking dish***

To prepare a day ahead: Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next three ingredients. Season with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead and kept refridgerated.)

Or you can mix everything together and cook it immediately.

Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.

8 to 10 servings

Print this recipe

Submitted 6/13/05.
Source: my own
Submitted By: c darden