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Egg Soufflé

4

545 min

Egg Soufflé

Egg Soufflé Photo 1

Category

Egg appetizer

Time

545 min

Serving

8 persons

Calories

521

Rating

4.00★ (33)

Cuisine

Author: Victoria Buriak
This egg soufflé recipe is so simple. It can be made the night before and then popped into the oven for brunch. It's packed with cheesy goodness and topped with a crunchy cornflake crust.

Ingredients

  • slices white bread, with crusts: 16 piece (trimmed)
  • ounces shredded Cheddar cheese: 8 piece
  • ½ cups shredded Swiss cheese: 1 piece (divided)
  • milk: 3 cups
  • eggs: 7 piece
  • onion powder: 0.5 tsp
  • Dijon mustard: 0.5 tsp
  • cornflakes cereal: 3 cups
  • margarine: 0.25 cup (melted)

Metric Conversion

Stages of cooking

Egg Soufflé Photo 21
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  1. Lightly butter a 9x13-inch baking dish. Cut bread into 1/2-inch cubes.
    Egg Soufflé Photo 2
  2. Layer 1/2 of the bread in the bottom of the prepared baking dish. Sprinkle Cheddar cheese over bread, then sprinkle 1 cup Swiss cheese over top. Spread remaining bread cubes over cheese.
    Egg Soufflé Photo 3
  3. Mix milk, eggs, onion powder, and mustard until well combined; pour over bread. Sprinkle remaining 1/2 cup Swiss cheese over top. Cover with foil and refrigerate, 8 hours to overnight.
    Egg Soufflé Photo 4
  4. The next morning, preheat the oven to 375 degrees F (190 degrees C). Place cornflakes into a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
    Egg Soufflé Photo 5
  5. Bake, covered, in the preheated oven for 30 minutes. Uncover and bake for 15 more minutes.
    Egg Soufflé Photo 6

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