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RECIPE / Egg Souffle

"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."


  • 16 slices white bread, with crusts trimmed

  • 8 ounces shredded Cheddar cheese

  • 1 1/2 cups shredded Swiss cheese, divided

  • 7 eggs

  • 3 cups milk

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon Dijon mustard

  • 3 cups cornflakes cereal

  • 1/4 cup margarine, melted


  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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