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Egg Souffle

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    14 h 20 m
CARRIE5171

CARRIE5171

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 241 mg
  • 80%
  • Sodium:
  • 804 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  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

LESLIE30
22

LESLIE30

7/6/2004

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 in 3 chopped scallions. the crispy cornflake topping works well with the oh so fluffy souffle. thank you carrie!

ValMarie
20

ValMarie

6/21/2010

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 of bread and put them butter side down) 3. spread the layer with cheese ( could be cheddar or any other you like) and a finely chopped onion ( i even tried it with parboiled broccoli and worked fine) ( no need for onion powder, fresh is better) 4. add salt and pepper to the egg and milk mixture 5. omit the cereal topping it just makes it kind of fake.... but add extra cheese on top just before baking ( if needed, in the morning push the bread under the egg-milk and add a bit of extra egg and milk if you think it seems dry) no need to cover if there is no cornflakes... I bake it at 350 for 4-50 minutes, but check as it seems to bake a bit fast, but if puffs up really beautifully !!!

KRHILBUR
18

KRHILBUR

2/27/2005

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

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