Egg Soufflé

Make this egg soufflé recipe at night, then pop it into the oven the next morning for a delicious brunch. You'll love the crunchy cornflake topping!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 521 Calories

Ingredients

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

Recipe Instructions

Step 1

Lightly butter a 9x13-inch baking dish. Cut bread into 1/2-inch cubes.

Step 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.

Step 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.

Step 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.

Step 5

Bake, covered, in the preheated oven for 30 minutes. Uncover and bake for 15 more minutes.