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Easy Egg and Cheese Souffle

(4 Votes)
Easy Egg and Cheese Souffle
SERVES
6
COOK TIME
45 Min

If you're thinking that egg souffles are too delicate, too touchy, and too much work to prepare, think again! We've got a quick way to make an Easy Egg and Cheese Souffle that'll delight your taste buds every morning. Egg souffle recipes for breakfast are one of our favorite ways to start the day, and we think you'll feel the same once you get a taste of this cheesy, fluffy goodness! So the next time you think making a breakfast souffle is too hard, just remember this recipe and watch your breakfast routine be transformed!

What You'll Need:
  • 4 eggs
  • 3 cups milk
  • 1 dash Dash ground red pepper
  • 1/2 teaspoon mustard powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 slices white bread, crusts removed and slices cut in half diagonally
  • 4 cups (16 ounces) grated Cheddar cheese
What To Do:
  1. Preheat oven to 400 degrees F. Coat a 2-quart souffle or baking dish (with 4-inch sides) with cooking spray.
     
  2. In a large bowl, thoroughly beat together the eggs, milk, ground red pepper, mustard, salt, and pepper.
     
  3. Line bottom of prepared baking dish with 4 bread halves. Sprinkle with one-third of the cheese and pour one-third of the milk mixture on top; press down. Repeat layers twice. Press everything down lightly to saturate the bread.
     
  4. Bake 45 minutes, or until brown and bubbly, and a knife inserted through center shows that bottom is set.
Options
  • For a creamier souffle, assemble then refrigerate this several hours before planning to serve. Bake just before serving. (It could take 10 to 15 minutes longer to cook after being stored in the fridge.)
     
  • You can also add 2 thickly sliced tomatoes, cooked broccoli, asparagus, green beans, or leftover cooked ham or chicken to make this souffle pop. Just add the meat or vegetables on top of the bread-cheese-milk layers and press down. Repeat sequence twice, ending with meat or veggies.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I've never had a souflee before, and now know I don't like it. Mine was all liquidy. My husband says from the cheese. I ended up plopping it in a strainer, tried to put it back in the casserole dish. It was still runny so I scrambled it. It was edible after that. Not sure what the bread was in there for. I looked up other egg souflee recipes and seen no others that had bread

This recipe has become a mainstay for me. I use 3 cups of chopped veg - 1 1/2 cups with each of the first two layers. Then finish with the final 1/3 of the egg mixture bread. I will also vary the bread cheeses. Spinach tomato onion is terrific with Swiss or Fontina. I have used light rye with this combo. (I wasn't wild about the whole wheat I recently tried.) Use your imagination. Also, this freezes well, IMHO. I will bake up three or four over a weekend, then wrap all but a couple servings freese individually. Wrap while frozen to thaw heat through in a toaster oven or place on a micro-safe plate cover with a papertowel for the microwave. Protein, 3 servings of dairy, 1 serving of veg 1 serving of grain all in one meal. Add some fruit or juice you have a heary filling healthy meal. I really like the dairy in this dish - I prefer to get my bone health protection from food not supplements. If I am having this for lunch or supper I am really hungry, I'll add a green salad a piece of toast. Very filling and still very good for me!

I see I left out a few words in my comments. For example, add an 'and' between brad cheeses in the third sentence. Sorry about that. Oops! Forgot to clearly say that I wrap the frozen portions in foil to heat in the toaster oven. I have also done broccoli (I use thawed frozen chopped broccoli) when using cheddar. Asparagus mushroom with Swiss is also out of this world. If using the spinach tomato combo, be sure to squeeze the spinach very dry then "fluff" it so you don't end up with clumps and I find well drained canned diced tomatoes work better than fresh. (Save freeze the juices to add to you next pot of soup. Waste not!)

More like a bread pudding than a souffle, no?

Not exactly - it can be considered something sort of in between, but more like a souffle than a bread pudding. It rises and falls like a souffle and has more eggs and milk than a bread pudding. No matter what you consider it, it's still very tasty! :) Thank you for your comment!

Yum, Yum !!!!

I made this tonight and it was a huge success. Thank you to whoever created this recipe

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