This soufflé-style breakfast bake is a tasty egg and sausage bake. It’s a perfect way to start the day. Beaten egg whites make this a light and airy casserole.
PrintBreakfast Souffle With Sausages
Start the day with this light and airy breakfast casserole. Pork sausages and chopped onion make it flavorful and satisfying.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Eggs
Ingredients
Scale
- 8 sausage links
- 1/4 cup finely chopped onion, optional
- 2 tablespoons butter
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup half-and-half or light cream
- 1 cup milk
- 4 large eggs, separated
Instructions
- Heat the oven to 350 F.
- In a large skillet over medium heat, cook the sausages. Add the onion, if using, and cook for about 4 to 5 minutes until the onion is tender and translucent. Drain sausages and onion on paper towels.
- Cut the sausages crosswise into 3 to 4 slices each.
- Wipe the skillet clean and set aside.
- In a small saucepan over medium heat, melt the butter. Add the salt, pepper, and flour, stirring until smooth and bubbly. Add the cream and milk. Cook, stirring constantly, until the sauce mixture is thickened.
- In a bowl, beat the egg yolks lightly; whisk in a small amount of the hot milk mixture. Pour the egg yolk mixture back into the saucepan and cook, stirring, until thickened. Do not boil. Remove from the heat and set aside.
- In a bowl with an electric mixer at high speed, beat the egg whites until stiff peaks form. Gently fold in the egg yolk mixture.
- Arrange the sausages and onion in the skillet — or a buttered baking dish if your skillet is not oven-safe. Pour the egg mixture over the sausages.
- Bake for 40 to 50 minutes until a knife inserted in the center comes out clean.
