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The Ultimate Overnight Egg & Cheese Soufflé

The first time I tasted this magnificent egg and cheese soufflé was at a friend’s Sunday brunch. I remember thinking, “She must have woken up at dawn to prepare this!” The layers of cheesy goodness, the subtle tang of mustard, and the fluffy texture were simply divine. It tasted like pure love and dedication, but the truth? It’s deceptively simple and mostly hands-off, perfect for a gathering where you’d rather mingle than be chained to the stove.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour + overnight refrigeration
Servings: 8
Yield: 1 (9 x 13 inch) pan
Dietary Type: Comfort Food

Ingredients

Enough bread, crusts removed, to fit the bottom of a 9 x 13 inch pan
Mustard
½ lb (8 oz) Swiss cheese, grated
½ lb (8 oz) Cheddar cheese, grated
9 large eggs, beaten
3 cups milk
1 ½ teaspoons salt
1 slice ham, cubed
Optional garnish: Bacon bits

Equipment Needed

9 x 13 inch baking pan
Large mixing bowl
Whisk
Grater
Measuring cups and spoons
Knife
Cutting board

Instructions

Begin by generously greasing a 9 x 13 inch baking pan. This will prevent the soufflé from sticking and ensure easy removal.
Carefully line the bottom of the greased pan with bread, making sure to cut off the crusts first. The bread will form a sturdy base for the soufflé and soak up all the delicious flavors. Be sure that you cover the entire base of the pan, overlapping pieces if necessary to completely prevent any gaps.
Next, spread a thin layer of mustard over the bread. The mustard adds a subtle tang that complements the richness of the cheese and eggs. Don’t overdo it; a light coating is all you need. Dijon mustard works particularly well, but you can use your favorite type.
Now, sprinkle the grated Swiss cheese and cheddar cheese evenly over the mustard-covered bread. Using a combination of cheeses creates a complex and satisfying flavor profile. Feel free to experiment with other cheeses like Gruyere or Monterey Jack for a different twist. Make sure you use freshly grated cheese; pre-shredded cheese often contains cellulose, which can hinder melting.
In a large mixing bowl, beat the eggs, milk, and salt together until well combined. This mixture forms the custard that will bind all the ingredients together. Ensure the eggs are fully incorporated for a smooth and consistent texture.
Add the cubed ham to the egg mixture and stir gently to distribute it evenly. You can substitute cooked sausage, bacon, or even cooked vegetables if you prefer a vegetarian option. Consider adding sautéed mushrooms or spinach for extra flavor and nutrients.
Pour the egg and ham mixture evenly over the bread and cheese in the baking pan. Make sure the bread is completely soaked with the egg mixture. Gently press down on the bread with a spatula or spoon to ensure even saturation.
Cover the pan with plastic wrap and refrigerate overnight. This allows the bread to fully absorb the custard and the flavors to meld together. This is a crucial step for achieving the best texture and flavor in the finished soufflé. The resting period allows the bread to become soft and pliable, creating a uniform texture throughout the dish.
The next day, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Make sure to remove the soufflé from the refrigerator while the oven is preheating to bring it closer to room temperature, allowing for even baking.
Remove the plastic wrap and, if desired, garnish with bacon bits. This adds a smoky and savory touch to the soufflé.
Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 45 minutes, or until the soufflé is golden brown and set. A knife inserted into the center should come out clean. The cooking time may vary depending on your oven, so check the soufflé periodically after 35 minutes. If the top is browning too quickly, cover it loosely with foil.
Let the soufflé cool slightly before serving. This allows the soufflé to set further and makes it easier to cut into neat squares.

Expert Tips & Tricks

For an extra fluffy soufflé, whip the egg whites separately and fold them into the egg yolk mixture before pouring it over the bread.
To prevent the bottom of the soufflé from becoming soggy, you can lightly toast the bread slices before assembling the dish.
If you don’t have time to refrigerate the soufflé overnight, you can bake it immediately, but the texture may not be as consistent.
Don’t open the oven door frequently during baking, as this can cause the soufflé to deflate.
For a more pronounced mustard flavor, use a whole-grain mustard or add a pinch of mustard powder to the egg mixture.

Serving & Storage Suggestions

Serve the egg and cheese soufflé warm, straight from the oven. It’s delicious on its own or with a side of fresh fruit or a green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through, or microwave in short intervals. To freeze, cut the soufflé into individual portions, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. While freezing is possible, the texture may change slightly upon thawing and reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	370.1 kcal	N/A
Calories from Fat	240 g	65%
Total Fat	26.8 g	41%
Saturated Fat	15 g	75%
Cholesterol	308.4 mg	102%
Sodium	822.8 mg	34%
Total Carbohydrate	6.6 g	2%
Dietary Fiber	0 g	0%
Sugars	0.9 g	3%
Protein	25.2 g	50%

Variations & Substitutions

Vegetarian: Omit the ham and add sautéed vegetables like mushrooms, spinach, or bell peppers.
Gluten-Free: Use gluten-free bread and ensure all other ingredients are gluten-free.
Dairy-Free: Substitute the milk with unsweetened almond milk or soy milk, and use dairy-free cheese alternatives. Keep in mind this will alter the taste and texture.
Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture.
Cheese Variety: Experiment with different cheese combinations, such as Gruyere and Parmesan or Monterey Jack and pepper jack.
Herbaceous: Add fresh herbs like thyme, rosemary, or chives to the egg mixture for added flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this soufflé ahead of time and freeze it?
A: Yes, you can freeze the soufflé after baking. Allow it to cool completely, then cut into portions, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: Can I use different types of bread?
A: Yes, you can use other types of bread, such as croissants or brioche, for a richer flavor. Just be sure to remove the crusts and adjust the amount of bread to fit the bottom of the pan.

Q: What if I don’t have time to refrigerate the soufflé overnight?
A: While refrigerating overnight is recommended for the best texture, you can bake the soufflé immediately. The texture may not be as consistent, but it will still be delicious.

Q: How can I prevent the soufflé from sticking to the pan?
A: Make sure to grease the pan thoroughly before lining it with bread. You can also use parchment paper to line the bottom of the pan for extra insurance.

Q: Can I add other meats besides ham?
A: Absolutely! Cooked sausage, bacon, or even shredded chicken can be substituted for the ham. Just make sure the meat is fully cooked before adding it to the egg mixture.

Final Thoughts

This overnight egg and cheese soufflé is a guaranteed crowd-pleaser, perfect for brunches, potlucks, or even a cozy family breakfast. Its simple preparation and make-ahead convenience make it a stress-free option for any occasion. Don’t be afraid to experiment with different cheeses, meats, and vegetables to create your own signature version. I encourage you to try this recipe and share your feedback – and maybe even serve it with a crisp mimosa for the ultimate brunch experience!

Egg Cheese Souffle Recipe