Recipe Background
The Savory Breakfast Soufflé floats like a cloud to your plate, to your tastebuds, and to your heart, in that order. The light and airy egg concoction manages to carry tons of savory flavor, from the meaty ham and sharp cheddar cheese to the zest of mustard and onion salt. Topped with a buttery, crunchy sprinkle of a cornflake crust, Savory Breakfast Soufflé positively enchants with a range of textures and tastes in every bite. Just prepare it ahead of time and by the next morning, you'll be truly enchanted.
The Savory Breakfast Soufflé floats like a cloud to your plate, to your tastebuds, and to your heart, in that order. The light and airy egg concoction manages to carry tons of savory flavor, from the meaty ham and sharp cheddar cheese to the zest of mustard and onion salt. Topped with a buttery, crunchy sprinkle of a cornflake crust, Savory Breakfast Soufflé positively enchants with a range of textures and tastes in every bite. Just prepare it ahead of time and by the next morning, you'll be truly enchanted.
Ingredients
- 10 slices of white bread crusts removed and cubed
- 1 pound sliced ham chopped
- 2 cups cheddar cheese shredded
- 2 cups Swiss cheese shredded
- 5 large eggs
- 3 cups whole milk
- 1 teaspoon ground mustard
- 1/2 teaspoon onion salt
- 2 1/2 cups cornflakes crushed
- 1/3 cup butter melted
Directions
- Grease a 9x13-inch baking dish.
- Layer 1/2 of the bread, 1/2 of the ham, 1/2 of the cheddar cheese, and 1/2 of the Swiss cheese in the prepared baking dish.
- Repeat the layers.
- In a small bowl, whisk together the eggs, milk, mustard, and onion salt.
- Pour the egg mixture over the layers.
- Cover and refrigerate for at least 8 hours and up to overnight.
- Preheat the oven to 375 degrees F.
- Combine the cornflakes and butter.
- Sprinkle the cornflake mixture on top of the soufflé.
- Bake until a knife inserted into the center comes out clean, about 40 minutes.
- Let stand for 10 minutes and serve.
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