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Egg Soufflé
Egg Soufflé
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
545 minutes
Prepare and refrigerate egg soufflé night before for easy morning baking. Enjoy crispy cornflake crust for a delightful brunch.
Ingredients:
  • 16 slices white bread, with crusts trimmed
  • 8 ounces shredded Cheddar cheese
  • 1.5 cups shredded Swiss cheese, divided
  • 3 cups milk
  • 7 eggs
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon Dijon mustard
  • 3 cups cornflakes cereal
  • 0.25 cup margarine, melted
Instructions:
  • Gently coat a 9x13-inch baking dish with butter. Cube the bread into 1/2-inch pieces.
  • Spread a layer of half of the bread on the bottom of the baking dish. Sprinkle Cheddar cheese evenly over the bread, then top with 1 cup of Swiss cheese. Finish by spreading the remaining bread cubes over the cheese.
  • Combine milk, eggs, onion powder, and mustard until fully mixed. Pour this mixture over the bread. Sprinkle the remaining 1/2 cup of Swiss cheese on top. Cover with foil and refrigerate for 8 hours to overnight.
  • The following day, preheat the oven to 375°F (190°C). Coat cornflakes with melted margarine in a bowl, then sprinkle evenly over the casserole.
  • Bake covered for 30 minutes in a preheated oven, then uncover and bake for an additional 15 minutes.

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