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Christmas Day Egg Soufflé

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Yield 4-6 people

The perfect Christmas Day Breakfast!  Whip up this Christmas Day Egg Soufflé the night before and get a good night sleep! Then pop it in the oven an hour before you’re ready to eat on Christmas morning...or any day of the year! 

Ingredients

SO WHAT YOU'RE GONNA NEED IS:

- (12) slices Dense Bread: Available Here

- (5) slices Bacon: Available Here

- (6) ounces Breakfast Sausage: Available Here

- (1/2 – 3/4) lb. Cheddar Jack Cheese: Available Here

- (6) ounces Mushrooms: Available Here

- (10 - 12) large Black Olives: Available Here

- (6) large Eggs: Available Here

- (2) cups Milk: Available Here

- (1) teaspoon Dry Mustard: Available Here

- (1) Tablespoon Butter: Available Here

- (1) Tablespoon Worcestershire Sauce: Available Here

- (To taste) Salt: Available Here

- (To taste) Pepper: Available Here

YOU'LL ALSO NEED:

- Casserole Dish: Available Here

- Frying Pan: Available Here

- Large Mixing Bowl: Available Here

- Silicone Spatula: Available Here

- Glass Measuring Cup: Available Here

- Measuring Spoon: Available Here

- Sharp Knife: Available Here

Instructions

Prepare the Ingredients

  1. Shred Cheese (if not using pre-shredded)
  2. Slice mushrooms and black olives (if not using pre-sliced)
  3. Cook bacon (if not using pre-cooked) in frying pan. Place on plate with paper towel to absorb extra fat. Drain fat from frying pan.  When cooled, roughly chop into bite-size pieces.
  4. Cook the breakfast sausage (if not using-precooked) in frying pan. Place on plate with paper towel to absorb extra fat.
  5. In the same pan over medium heat, add mushrooms. Add salt and pepper. Cook until some of the water is cooked out of them. Place on a plate with paper towel to absorb extra water.

Prepare the Egg Mixture

  1. Crack eggs into large bowl. Add salt, pepper, dry mustard, and Worcestershire sauce.  Whisk with fork or whisk until thoroughly mixed.
  2. Add Egg Mixture to Milk in a large glass measuring cup with a spout.

Build the Soufflé

  1. Butter casserole dish.
  2. Layer Sliced Bread on the bottoms, cutting it to fit and completely cover the dish.
  3. Add layer of Sausage, Bacon, Mushrooms and Black Olives. Top with Cheese.
  4. Add another layer of bread. Add another layer of Sausage, Bacon, Mushrooms and Black Olives.  Top with Cheese.
  5. Add a final layer of bread. Use remaining Butter to butter the top of the Bread.  Add a final layer of Sausage, Bacon, Mushrooms and Black Olives.  Top with Cheese.
  6. Pour Egg Mixture over top.

You can cook it immediately if desired.  Otherwise, cover the Soufflé with plastic wrap and store in the refrigerator overnight.  When ready to bake, remove from the refrigerator for about 20 minutes to bring up to room temperature.  Bake at 325°F for about 1 hour or until thoroughly baked through and top is becoming golden brown.

Enjoy!

Courses Breakfast

Recipe by Tiny Kitchen Big Taste at https://tinykitchen.com/christmas-day-egg-souffle