Egg Souffle Recipe - Allrecipes.com
  • READY IN 14+ hrs

Egg Souffle

Recipe by  

"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."

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Original recipe makes 7 to 10 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 14 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 06, 2004

omg, what an great recipe!! my boyfriend & i both thought this was simply delicious! i modified the ingredients a little by adding a full tsp. of mustard (spicy brown instead of dijon) & tossed in 3 chopped scallions. the crispy cornflake topping works well with the oh so fluffy souffle. thank you carrie!

 
Most Helpful Critical Review
Jun 21, 2010

I have a slightly different version: 1. oil or butter generously the baking pan 2. do not need to cube the bread just simply place slices to the bottom of the baking dish. ( or butter slices of bread and put them butter side down) 3. spread the layer with cheese ( could be cheddar or any other you like) and a finely chopped onion ( i even tried it with parboiled broccoli and worked fine) ( no need for onion powder, fresh is better) 4. add salt and pepper to the egg and milk mixture 5. omit the cereal topping it just makes it kind of fake.... but add extra cheese on top just before baking ( if needed, in the morning push the bread under the egg-milk and add a bit of extra egg and milk if you think it seems dry) no need to cover if there is no cornflakes... I bake it at 350 for 4-50 minutes, but check as it seems to bake a bit fast, but if puffs up really beautifully !!!

 

22 Ratings

Feb 27, 2005

The best egg casserole I've tried. I always get asked for the recipe~

 
May 20, 2003

I made this for a Sunday brunch, and everyone loved it. This is a big time-saver, since you can prepare the dish the night before it is needed.

 
May 20, 2003

Had unexpected out of town guests overnight , pulled this recipe off the net and had instant success for breakfast the next day. Everyone throughly enjoyed the meal & couldn't believe I came up with such a great meal with such short notice. Of course I didn't give out any of my secrets !!! Thank you for sharing this with others like me !

 
Dec 31, 2006

Great recipe. Easy to prepare and steals the show at any brunch. Try using Wonder Bread...

 
Jul 23, 2007

This turned out really well. My 2 year old loved it

 
Apr 05, 2010

I'm not exactly sure why there are so many people who like this recipe. We made this for Easter, followed the recipe exactly, and 8/8 people thought is was terrible. Nothing but a mushy, heavy, egg-soaked bread mess! Completely ruined our Easter meal. Should have went with an egg frittata instead.

 

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Nutrition

  • Calories
  • 521 kcal
  • 26%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 241 mg
  • 80%
  • Fat
  • 28.5 g
  • 44%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 804 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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