How to Make Microwave Spinach Souffle

Egg Souffle

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Recipe Summary Egg Souffle

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.

Ingredients | Microwave Spinach Souffle

16 slices white bread, with crusts trimmed

8 ounces shredded Cheddar cheese

1 ½ cups shredded Swiss cheese, divided

7 eggs

3 cups milk

½ teaspoon onion powder

½ teaspoon Dijon mustard

3 cups cornflakes cereal

¼ cup margarine, melted

Directions

Lightly butter a 9x13 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.

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.

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.

Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.

Info | Microwave Spinach Souffle

prep: 15 mins cook: 45 mins additional: 13 hrs 20 mins total: 14 hrs 20 mins Servings: 8 Yield: 7 to 10 servings

TAG : Egg Souffle

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