Egg Souffle

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 521 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

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