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.