Stuffing Souffles Recipes

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EGG SOUFFLE



Egg Souffle image

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.

Provided by CARRIE5171

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 14h20m

Yield 8

Number Of Ingredients 9

16 slices white bread, with crusts trimmed
8 ounces shredded Cheddar cheese
1 ½ cups shredded Swiss cheese, divided
7 eggs
3 cups milk
½ teaspoon onion powder
½ teaspoon Dijon mustard
3 cups cornflakes cereal
¼ cup margarine, melted

Steps:

  • 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.
  • 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.
  • 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.
  • Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.

Nutrition Facts : Calories 521.3 calories, Carbohydrate 40.8 g, Cholesterol 218.5 mg, Fat 28.5 g, Fiber 1.5 g, Protein 25.6 g, SaturatedFat 13.4 g, Sodium 803.7 mg, Sugar 8.4 g

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