I first ate this overnight breakfast casserole in North Dakota at my aunt’s house. She got it from a relative who lived in Sioux Falls. So, I have no idea who actually named it Sioux Falls Soufflé…and admit the name doesn’t appear on the internet that I can find. However, names aside, this recipe is fabulous!
It’s easy- brown some sausage, layer some ingredients, dump egg mixture over it.
It’s a make-ahead recipe. I can do all the prep the day before. Then the next morning, I just pop it in the oven. That’s my favorite part.
Lastly, it’s amazingly delicious. I was a bit skeptical the first time I saw it before being baked…but it comes out of the oven tasting delectable.
Before & After:
Overnight Breakfast Casserole: Sioux Falls Souffle
Ingredients
- 1 stick unsalted butter
- 1 lb mushrooms sliced
- 1 lb pork breakfast sausage
- 8-10 oz. French Bread cubed
- 16 oz. sharp cheddar cheese
- 12 eggs
- 4 C buttermilk
- 1/4 C granulated white sugar
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp ground mustard
Instructions
- Mise en place (always!). Sauté sliced mushrooms in 1/3 stick of unsalted butter. Cook until slightly softened and mushrooms start to release juices. Remove from pan and set aside.
- Brown pork breakfast sausage. Press out grease with a paper towel. While sausage is browning, cube French bread into 3/4" to 1" cubes.
- In a large bowl, beat eggs. Whisk in buttermilk and sugar. Add salt, pepper, and ground mustard. Whisk.
- Melt remaining 2/3 stick of butter. Pour into bottom of 9" x 13" greased baking dish. Sprinkle half of bread over butter. Press down.
- Sprinkle 1/2 of cheese over bread. Spread sausage and mushrooms over cheese.
- Sprinkle rest of cheese over sausage and mushrooms. Cover with second half of bread cubes. Press entire mixture down into pan.
- Pour egg mixture evenly over casserole. Do this slowly, allowing it to sink it, until casserole dish is full. Reserve remaining egg mixture (if there is any). After a few hours, pour the rest of egg mixture over casserole if it fits.
- Cover and refrigerate overnight.
- Bake at 325° for 45 minutes. Cover with foil. Cook an additional 45-60 minutes until eggs set.
Notes
You MUST make this the day before. It has to set in the fridge overnight or it won't cook well.
Really, really good. So easy too. Made as instructed and it was wonderful. Me, hubby and son kept eating way past our normal amounts; it was a brunch thing for us so had room. LOL. As with some recipes this can be adapted to your personal taste still using the same principles BUT if you like all the ingredients used here then try as written first, you won’t be disappointed. Then when you make it next time, change it up and add your special touch with your taste preferences. Thanks so much for sharing.
I’m so glad you liked it! I’ll have to past that on to my aunt-in-law who gave me the recipe.