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!
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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
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.
For some reason mine turned out really soggy 🙁
The taste is delicious but the texture was horrible, don’t know what I did wrong!
Bake covered or uncovered?
Uncovered!
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!
This looks perfect for a brunch a I’m hosting! Can this be baked the night before and reheated in the morning?
Can you use brioche bread in place of challah? I’m having trouble finding that in the store…