Egg Soufflé
Description
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!
Ingredients
•
16 slices white bread, with crusts trimmed
•
8 ounces shredded Cheddar cheese
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1 1/2 cups shredded Swiss cheese, divided
•
3 cups milk
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7 eggs
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1/2 teaspoon onion powder
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1/2 teaspoon Dijon mustard
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3 cups cornflakes cereal
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1/4 cup margarine, melted
Directions
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.
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.
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.
5
Bake, covered, in the preheated oven for 30 minutes. Uncover and bake for 15 more minutes.