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
- slices white bread, with crusts: 16 piece (trimmed)
- ounces shredded Cheddar cheese: 8 piece
- ½ cups shredded Swiss cheese: 1 piece (divided)
- milk: 3 cups
- eggs: 7 piece
- onion powder: 0.5 tsp
- Dijon mustard: 0.5 tsp
- cornflakes cereal: 3 cups
- margarine: 0.25 cup (melted)
Metric Conversion
Stages of cooking
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Lightly butter a 9x13-inch baking dish. Cut bread into 1/2-inch cubes.
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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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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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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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Bake, covered, in the preheated oven for 30 minutes. Uncover and bake for 15 more minutes.
