Make this egg soufflé recipe at night, then pop it into the oven the next morning for a delicious brunch. You'll love the crunchy cornflake topping!
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
521 Calories
Recipe Instructions
Step 1
Lightly butter a 9x13-inch baking dish. Cut bread into 1/2-inch cubes.
Step 2
Layer 1/2 of the bread in the bottom of the prepared baking dish. Sprinkle Cheddar cheese over bread, then sprinkle 1 cup Swiss cheese over top. Spread remaining bread cubes over cheese.
Step 3
Mix milk, eggs, onion powder, and mustard until well combined; pour over bread. Sprinkle remaining 1/2 cup Swiss cheese over top. Cover with foil and refrigerate, 8 hours to overnight.
Step 4
The next morning, preheat the oven to 375 degrees F (190 degrees C). Place cornflakes into a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.
Step 5
Bake, covered, in the preheated oven for 30 minutes. Uncover and bake for 15 more minutes.