Egg Souffle

Ingredients

• 16 slices white bread, with crusts trimmed
• 8 ounces shredded Cheddar cheese
• 1 1/2 cups shredded Swiss cheese, divided
• 7 eggs
• 3 cups milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon Dijon mustard
• 3 cups cornflakes cereal
• 1/4 cup margarine, melted

Directions

Lightly butter a 9×13 inch baking dish. Cut bread slices into 1/2 inch cubes. Line bottom of pan with one half of bread cubes. Sprinkle cheddar cheese and 1 cup Swiss cheese on top of bread cubes, reserve 1/2 cup Swiss cheese. Spread remaining bread cubes on top of cheese.

Mix the eggs, milk, onion powder and mustard. Pour egg mixture over the bread. Sprinkle the remaining 1/2 cup cheese over the egg mixture. Cover with foil and refrigerate overnight.

The next morning, preheat oven to 375 degrees F (190 degrees C). Place cornflakes in a bowl and drizzle with melted margarine. Spread cornflakes on top of casserole.

Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.