This Egg and Cheese Casserole is perfect for a brunch or potluck. The bread basically melts into the eggs and cheese to make a light and cheesy breakfast souffle!
Breakfast is one on my favorite meals! I love bacon, eggs, pancakes, bagels and cream cheese – all of it! On a separate note, I love to entertain and I can throw a killer Brunch – not to mention brunch is one of the easiest meals to make so it is a natural for me! My absolute go-to brunch recipe is this super easy and crazy yummy Easy Egg and Cheese Souffle. I have been making it for years and I have finally learned I need to make two of them because they are gone so fast!
What I especially love about this is you prepare it the night before your brunch and then just pop it in the oven in the morning – easy as pie….or souffle!!
Here’s what you need:
- 10 slices of bread – I use Challah or egg bread… you want to use a sweeter bread
- 1 stick of butter
- 8 eggs, beaten
- 1 tsp salt
- 1/2 tsp dry mustard
- 2 cups shredded cheese – I usually use cheddar, but pick your favorite
- 2 cups milk
- paprika (optional)
Here’s what you do:
- Spray 9×13 pan with non-stick spray
- Remove crust from bread and cube it
- Melt butter and toss with bread
- Place bread in pan
- Sprinkle cheese on top of bread
- In a bowl, mix egg (beaten), salt, milk & mustard
- Pour mixture evenly over bread
- Sprinkle with paprika (optional)
- Cover and place in refrigerator overnight
- Bake at 350 degrees for 45- 60 minutes
Egg and Cheese Casserole
Ingredients
- 10 slices bread I use Challah or egg bread… you want to use a sweeter bread
- 1 stick butter
- 8 eggs beaten
- 1 tsp salt
- ½ tsp dry mustard
- 2 cups shredded cheese I usually use cheddar – but pick your favorite
- 2 cups milk
- paprika optional
Instructions
- Spray 9×13 pan with non-stick spray
- Remove crust from bread and cube it
- Melt butter and toss with bread
- Place bread in pan
- Sprinkle cheese on top of bread
- In a bowl, mix egg (beaten), salt, milk & mustard
- Pour mixture evenly over bread
- Sprinkle with paprika (optional)
- Cover and place in refrigerator overnight
- Bake at 350 degrees for 45- 60 minutes
I have made this three times so far, and it is always a hit with whomever I serve it to! Definite keeper!
I’m so glad you liked it! This is one of my family favorites!
Can’t get to the recipe. Too glitchy with ads. Will not even waste my time with this site again.
Haven’t made yet. Do you bake it covered; or uncovered.
I bake it uncovered. If you notice the top getting too brown, lightly cover with some aluminum foil.
Can you use brioche bread in place of challah? I’m having trouble finding that in the store…
This looks perfect for a brunch a I’m hosting! Can this be baked the night before and reheated in the morning?
This recipe is fantastic! Very easy to make without a lot of ingredients. My Mom gave me this recipe years ago and I lost it. My Mom has since passed away and I couldn’t find it anywhere until now. Thank you so much for sharing this. I’m going to make it and enjoy the good memories it brings.
awwwww – I love this! Thank you so much for posting. It is a family favorite!
Bake covered or uncovered?
Uncovered!
For some reason mine turned out really soggy 🙁
The taste is delicious but the texture was horrible, don’t know what I did wrong!
This looks great! I really want to try it but have no idea how much a stick of butter is?
1/2 cup of butter.
What if I accidently put it in the freezer instead of refrigerator? Will it ruin the souffle?
Not 100% sure, but try letting it defrost before you bake it.