Egg Souffle
Ingredients
- Servings: 7
- 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
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 14 hrs 20 mins
- 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.
No comments:
Post a Comment