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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 7 |
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This simple dish can be made the night before and then popped in the oven for brunch. It's packed with cheese goodness and topped with a crunchy cornflake crust. 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:
1. Lightly butter a 9x13 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.
2. 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.
3. 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.
4. Bake in preheated oven for 30 minutes covered, then uncover and bake for an additional 15 minutes.
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