recipe: Egg Souffle

Egg Souffle

Egg Souffle
  • Prep Time: 14 h 20 m
  • Calories: 521 kcal
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.
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