Egg Souffle Recipes

Steps:

• 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.
• 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.

Steps:

• Preheat Oven to 350 degrees 1. Separate egg whites from yolks. 2. In small mixing bowl, beat egg yolks with salt at high speed until thick and lemon-colored. 3. In large mixing bowl, beat egg whites with water and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. 4. Gently fold the yolks in with the whites. Add your fillings at this time. We used a handful of cheese and bacon. 5. In 10-inch omelet pan or skillet with ovenproof handle over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture and gently smooth surface. Reduce heat to medium. Cook until puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge to judge color.) 6. Bake in preheated 350 degree oven until knife inserted halfway between center and outer edge comes out clean, about 10 to 12 minutes. Loosen omelet edges with spatula. To Serve Open-Faced: Invert pan over warmed plate or platter, or slide omelet from pan onto plate. Spoon or sprinkle filling, if desired, over top. Cut in half or into wedges. Serve immediately