from Sloane Taylor
I enjoy experimenting with different food combinations and creating new recipes. This delicious dish is perfect for breakfast or even lunch, but then you may want to add a small salad and a glass of crisp white wine. 😊
If you use links, then squeeze the meat from the casing before cooking.
Fry sausage in a small pan until no longer pink. Be sure to break up any clumps. Set aside.
Spread butter on the insides and bottoms of two baking dishes approximately 500ml or 17-ounces.
The following ingredients are to be equally divided between the 2 dishes when added. All stirring should be done gently.
Break 2 eggs in each prepared dish. Lightly scramble. Pour in milk. Stir in sausage and onion. Sprinkle on mustard and pepper. Stir.
Tear provolone into pieces then add to mixture along with cheddar and mozzarella. Stir.
Fold in bread.
Bake 45 – 55 minutes or until a knife inserted in the center has no egg clinging to it.
Set the soufflés on dinner plates to serve so as not to scorch your table.
This dish can be assembled a one or two days ahead of time. Cover and refrigerate, but allow the soufflé to sit on your counter 1 hour or so before you bake it.
*I’ve used day old homemade bread and unseasoned cubes from stuffing mix. They both worked great.
May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!
Sloane

Taylor's cookbooks, Hot Mean Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.
Yum! Thank you for sharing this recipe :)
ReplyDeleteOMG! This Italian breakie sounds delicious, Sloane! Thanks for the recipe, mon ami!
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