Swiss Woods Souffle
I developed this recipe to serve at breakfast to the guests at my bed and breakfast.—Debrah Mosimann, Lititz, Pennsylvania
Ingredients
- 8 to 10 slices bread, torn in pieces
- 5 large eggs
- 2 cups whole 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
Reviews
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This looks really delicious, but I hate mushrooms. Any substitution ideas, or is this just one I'll have to pass on?
I've made this a couple of times for company and even the picky eaters loved it. It's like a fancy biscuits and gravy and it's sooo delicious! Excellent for a brunch.
My aunt made this for a Christmas brunch....it got RAVE reviews!!!!
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