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Swiss Woods Souffle

 Swiss Woods Souffle
I developed this recipe to serve at breakfast to the guests at my bed and breakfast.—Debrah Mosimann, Lititz, Pennsylvania
6-8 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 8 to 10 slices bread, torn in pieces
  • 5 Eggland's Best Eggs
  • 2 cups milk, divided
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound bulk pork sausage
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted or 1 cup thick homemade white sauce with 1/2 cup sauteed mushrooms
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup shredded Emmenthaler Swiss cheese

Directions

  • Arrange bread in an ungreased 13-in. x 9-in. baking dish. Whisk
  • together the eggs, 1-1/2 cups milk and seasonings; pour over bread
  • and set aside.
  • Meanwhile, in a large skillet, cook sausage over medium heat until no
  • longer pink; drain. Spoon over bread. Combine the soup, cheeses and
  • remaining milk; spread over sausage.
  • Bake, uncovered, at 350° for 45-50 minutes or until the top is
  • puffed and center appears set. Let stand for 5 minutes before
  • serving. Yield: 6-8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 353 calories,

2 of 2

Swiss Woods Souffle (continued)

Nutritional Facts: 23 g fat (9 g saturated fat), 178 mg cholesterol, 823 mg sodium, 20 g carbohydrate, 1 g fiber, 17 g protein.