EGG SOUFFLE

Egg Souffle image

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.

Provided by CARRIE5171

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 14h20m

Yield 8

Number Of Ingredients 9

Ingredients

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

Steps:

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

Nutrition Facts : Calories 521.3 calories, Carbohydrate 40.8 g, Cholesterol 218.5 mg, Fat 28.5 g, Fiber 1.5 g, Protein 25.6 g, SaturatedFat 13.4 g, Sodium 803.7 mg, Sugar 8.4 g