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
- 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.