Polidori Italian Breakfast Souffle

 

 

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds.  Whatever, we don’t judge.

 

Print Recipe
Italian Breakfast Souffle
Course Breakfast
Cuisine Italian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
(Click to adjust number
of servings)
Ingredients
  • 1 pound Polidori Hot or Mild Italian Sausage Can substitute any type of sausage
  • 8 slices Italian bread diced
  • 8 whole eggs
  • 1 tablespoon dried mustard
  • 1 cup milk
  • 1 cup cheddar cheese shredded
  • 1 can cream of mushroom soup
Course Breakfast
Cuisine Italian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
(Click to adjust number
of servings)
Ingredients
  • 1 pound Polidori Hot or Mild Italian Sausage Can substitute any type of sausage
  • 8 slices Italian bread diced
  • 8 whole eggs
  • 1 tablespoon dried mustard
  • 1 cup milk
  • 1 cup cheddar cheese shredded
  • 1 can cream of mushroom soup
Instructions
  1. Remove sausage from casing and fry until cooked through and crumbled.
  2. Grease 9″ x 13″ casserole dish and add bread, top with sausage, spreading evenly.
  3. Whisk together eggs, mustard and milk and pour on bread and sausage mixture.
  4. Top with cheese, cover pan with foil and refrigerate overnight.
  5. Preheat oven to 375º.
  6. Evenly spread cream of mushroom soup on top of mixture.
  7. Baked uncovered for 45 minutes or until light and fluffy. Enjoy!
Recipe Notes

We recommend using fresh Italian bread but just about any kind of bread will work.