Egg Souffle

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.

Step: 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.

Step: 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.

Step: 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.

Step: 4

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

Per Serving: 521 calories; protein 25.6g; carbohydrates 40.8g; fat 28.5g; cholesterol 218.5mg; sodium 803.7mg.

Eat good breakfast to continue the day had become a good habit. It’s a fabolous way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and gives me energy to make on the morning. The sweetness is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is best for your digestive system and make keep you feel full longer, and less likely grab a snack out of the vending machine before lunchtime.

Make fruit a morning habit is easy . Simply put the fruit in your fridge next to the milk or on the bench next to your grain bowl , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not usually a breakfast person.