Egg Souffle

This open dish can be made the night ahead of time and later popped in the oven for brunch. Its packed past cheese goodness and topped similar to a crunchy cornflake crust.

The ingredient of Egg Souffle

1. 16 slices white bread, later crusts trimmed
2. 8 ounces shredded Cheddar cheese
3. 1u2009u00bd cups shredded Swiss cheese, estranged
4. 7 eggs
5. 3 cups milk
6. u00bd teaspoon onion powder
7. u00bd teaspoon Dijon mustard
8. 3 cups cornflakes cereal
9. u00bc cup margarine, melted

The instruction how to make Egg Souffle

1. Lightly butter a 9x13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan next one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese something like summit zenith of bread cubes, reserve 1/2 cup Swiss cheese. move forward unshakable bread cubes concerning culmination of cheese.
2. amalgamation the eggs, milk, onion powder and mustard. Pour egg mix higher than the bread. Sprinkle the enduring surviving 1/2 cup cheese higher than the egg mixture. Cover taking into consideration foil and refrigerate overnight.
3. The neighboring bordering morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle in imitation of melted margarine. build up cornflakes in relation to top of casserole.
4. Bake in preheated oven for 30 minutes covered, then uncover and bake for an auxiliary 15 minutes.

Nutritions of Egg Souffle

calories: 521.3 calories
carbohydrateContent: 40.8 g
cholesterolContent: 218.5 mg
fatContent: 28.5 g
fiberContent: 1.5 g
proteinContent: 25.6 g
saturatedFatContent: 13.4 g
servingSize:
sodiumContent: 803.7 mg
sugarContent: 8.4 g
transFatContent:
unsaturatedFatContent: