Baked Egg Soufflé
From the fancy looks and sounds of this egg soufflé, you’d never guess how easy it is. Within 10 minutes, you can throw this together and then bake it the next morning—decidedly on point for a Sunday/Mother’s Day brunch!
Ingredients
4 cups seasoned croutons
2 cups grated cheddar cheese
3.5 cups milk
8 eggs
1 teaspoon dry mustard
½ cup chopped onions
1 teaspoon salt
Directions
The day before you’d like to serve the soufflé, place croutons and cheese into a greased 9-by-13-inch pan.
Mix together all other ingredients and pour over the croutons and cheese.
Refrigerate overnight.
Bake at 325 degrees the next day for 1 hour or until golden.
Recipe Courtesy Of
Sharyl Pickering of Wake Forest
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