Easter Brunch: Cheesy Egg Soufflé Recipe

Hosting an Easter brunch this season? Don’t let the cooking part stress you out. This delicious make ahead egg soufflé will give you a head start on cooking so that you can spend most of the day out of the kitchen. And you don’t need to stick to the script. Use this recipe as a template and switch it up with your favorite ingredients and seasonal choices. There is really no wrong way to bake it up!

Easter Brunch: Cheesy Egg Soufflé

Cheesy Egg Soufflé Recipe

Image via: Betty Crocker

Total Time: Preparation 15 minutes + Cooking 45 minutes + Overnight refrigeration

Yields: 8-10 servings

Ingredients

16 white bread slices, with trimmed crusts

8 ounces Cheddar cheese, shredded

1 ½ cups Swiss cheese, shredded, divided

7 eggs

3 cups milk

Pinch of onion powder

Pinch of Dijon mustard

3 cups cornflakes cereal

¼ cup margarine, melted

Procedure

Make ahead egg soufflé

Image via: Community Table

1. Lightly grease a 9*13 inch baking dish with butter. Cut the bread slices into ½ inch cubes. Line the bottom of pan with half of the bread cubes. Sprinkle one cup Swiss cheese and cheddar cheese on top of the bread cubes. Set ½ cup Swiss cheese aside. Spread remaining butter cubes on top of the cheese.
2. In a bowl, mix eggs, milk, mustard, and onion powder. Pour the mixture over the bread. Sprinkle the remaining ½ cup Swiss cheese over the egg mixture. Cover the dish with foil and refrigerate overnight.
3. The next morning, preheat the oven to 190 degree Celsius or 375 degrees F. Place cornflakes in a bowl and drizzle with melted margarine. Spread it on top of the casserole.
4. Bake in a preheated oven for 25-30 minutes covered. Then uncover and bake for additional 15 minutes.

This ultimate make-ahead soufflé recipe is perfect for Easter brunch. Packed with goodness of cheese and topped with crunchy cornflake crust, it’s a versatile and irresistible addition to any menu. Do let us know how it was?