Top Secret Egg Souffle Recipe

This simple dish can be made the night before and then popped in the oven for brunch. It’s packed with cheese goodness and topped with a crunchy cornflake crust.


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


  1. Lightly butter a 9×13 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.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.