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
Image via: Betty Crocker
Total Time: Preparation 15 minutes + Cooking 45 minutes + Overnight refrigeration
Yields: 8-10 servings
16 white bread slices, with trimmed crusts
8 ounces Cheddar cheese, shredded
1 ½ cups Swiss cheese, shredded, divided
3 cups milk
Pinch of onion powder
Pinch of Dijon mustard
3 cups cornflakes cereal
¼ cup margarine, melted
Image via: Community Table
- 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.
- 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.
- 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.
- 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?