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Sausage and Cheese Souffle Recipe

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I created this souffle based on a recipe from my great aunt. I even make it for Sunday dinner with applesauce, bread and a tossed salad.
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 4-6 servings

Ingredients

  • 1/2 pound bulk pork sausage
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/4 cups milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 4 Eggland's Best Eggs, separated

Nutritional Facts

1 serving (3/4 cup) equals 310 calories, 25 g fat (13 g saturated fat), 203 mg cholesterol, 511 mg sodium, 8 g carbohydrate, trace fiber, 13 g protein.

Directions

  1. In a small skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a large saucepan, melt butter over medium heat. Stir in flour and salt; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.
  2. Remove from the heat. Stir a small amount of hot mixture into the egg yolks; return all to the pan, stirring constantly. Stir in the sausage. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into sausage-cheese mixture.
  3. Transfer to an ungreased 2-qt. baking dish. Place in a large baking pan. Add 1 in. of hot water to larger pan. Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 4-6 servings.
Originally published as Sausage and Cheese Souffle in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p156

Nutritional Facts

1 serving (3/4 cup) equals 310 calories, 25 g fat (13 g saturated fat), 203 mg cholesterol, 511 mg sodium, 8 g carbohydrate, trace fiber, 13 g protein.

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Reviewed Apr. 20, 2013

Good but is very hard to stir constantly and beat the egg whites.

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