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
- 16 slices white bread , with crusts trimmed
- 8 ounces shredded Cheddar cheese
- 1.5 cups shredded Swiss cheese , divided
- 3 cups milk
- 7 large eggs
- 0.5 teaspoons onion powder
- 0.5 teaspoons Dijon mustard
- 3 cups cornflakes cereal
- 0.25 cups margarine , melted
Instructions
-
1
Lightly butter a 9x13-inch baking dish. Cut bread into 1/2-inch cubes.
-
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.
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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.
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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.
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5
Bake, covered, in the preheated oven for 30 minutes. Uncover and bake for 15 more minutes.
Nutrition Facts
Per serving
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