Baked breakfast souffle recipe

Italian Breakfast Souffle

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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Servings 8 people(Click to adjust numberof servings)


  • 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


  • Remove sausage from casing and fry until cooked through and crumbled.
  • Grease 9″ x 13″ casserole dish and add bread, top with sausage, spreading evenly.
  • Whisk together eggs, mustard and milk and pour on bread and sausage mixture.
  • Top with cheese, cover pan with foil and refrigerate overnight.
  • Preheat oven to 375º.
  • Evenly spread cream of mushroom soup on top of mixture.
  • Baked uncovered for 45 minutes or until light and fluffy. Enjoy!


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