Egg Souffle

Egg Souffle

20
CARRIE5171 0

"This simple dish can be made the night before and then popped in the oven for brunch. It's packed with cheese goodness and topped with a crunchy cornflake crust."

Ingredients

14 h 20 m servings 521 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 218 mg
  • 73%
  • Sodium:
  • 804 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.
  2. Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.
  3. The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
  4. Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.
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Reviews

20
  1. 23 Ratings

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omg, what an great recipe!! my boyfriend & i both thought this was simply delicious! i modified the ingredients a little by adding a full tsp. of mustard (spicy brown instead of dijon) & tossed ...

I have a slightly different version: 1. oil or butter generously the baking pan 2. do not need to cube the bread just simply place slices to the bottom of the baking dish. ( or butter slices o...

The best egg casserole I've tried. I always get asked for the recipe~