A pizza sitting on top of a counter
Egg, bread and cheese baked together to make a delicous Egg and cheese casserole.
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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!

egg and cheese 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
easy egg souffle
5 from 2 votes
A pizza sitting on top of a counter

Egg and Cheese Casserole

Serves — 16
Egg, bread and cheese baked together to make a delicous Egg and cheese casserole.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

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

Nutrition Info

Calories: 205kcal | Carbohydrates: 10g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 419mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 487IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 1mg

Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. This looks perfect for a brunch a I’m hosting! Can this be baked the night before and reheated in the morning?

  2. 5 stars
    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.

  3. For some reason mine turned out really soggy 🙁
    The taste is delicious but the texture was horrible, don’t know what I did wrong!

      1. What if I accidently put it in the freezer instead of refrigerator? Will it ruin the souffle?