Egg Soufflé
Recipe information
Recipe Icon - Master recipes
Cooking:
20 min.
Recipe Icon - Master recipes
Servings per container:
8
Recipe Icon - Master recipes
Source:

Ingredients for - Egg Soufflé

1. White bread, with crusts trimmed - 16 slices
2. Shredded Cheddar cheese - 8 ounces
3. Shredded Swiss cheese, divided - 1 ½ cups
4. Milk - 3 cups
5. Eggs - 7 large
6. Onion Powder - ½ teaspoon
7. Dijon mustard - ½ teaspoon
8. Cornflakes cereal - 3 cups
9. Margarine, melted - ¼ cup

How to cook deliciously - Egg Soufflé

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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