Cheese Souffle Sandwiches(Brunch)
Cheese Souffle Sandwiches offer a savory, cheesy brunch option with a crispy coating and hearty filling, perfect for casual gatherings or weekend indulgence.
Ingredients
- 12 slices bread, crust removed ⓘ
- 12 slices sharp Cheddar cheese or American cheese ⓘ
- 1 to 2 cups shredded meat or seafood (chicken, ham, or crab) ⓘ
- 6 eggs ⓘ
- 1 teaspoon dry mustard ⓘ
- 3 cups milk ⓘ
- 1/2 teaspoon salt ⓘ
- white pepper to taste ⓘ
- 1/2 cup butter
- 2 cups crushed corn or wheat flakes ⓘ
- 1 (10 3/4 oz.) can condensed cream of mushroom soup ⓘ
Instructions
- Make 6 sandwiches, each with 1 slice bread, 1 slice cheese, meat, and 1 slice bread.
- Place the sandwiches in a greased 9 x 13-inch baking dish.
- In a saucepan, melt 1/2 cup butter over medium heat.
- Add 6 eggs, 1 teaspoon dry mustard, 3 cups milk, 1/2 teaspoon salt, and white pepper to taste; whisk until well combined.
- Pour the egg mixture over the sandwiches in the baking dish.
- Sprinkle 2 cups crushed corn or wheat flakes evenly over the top.
- Spread undiluted condensed cream of mushroom soup over the casserole.
- Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, or until golden and bubbly.
Tips & Substitutions
For a lighter version, consider using low-fat cheese and milk. You can substitute the meat with sautéed vegetables for a vegetarian option. If you don't have dry mustard, Dijon mustard can work as a substitute. Ensure the bread is stale for better absorption of the egg mixture, which helps achieve a fluffy texture. This dish also pairs beautifully with Orange Spritz Cookies for a sweet finish.
Serving Suggestions
Serve the cheese souffle sandwiches warm, garnished with fresh herbs like parsley or chives for added flavor. They make a delightful brunch option and can be complemented with a side salad or fresh fruit. For a more filling meal, pair with Pan Baked Potato Halves to round out the offering.
Storage & Reheating
To store leftovers, let the casserole cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It can be refrigerated for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through and the top is crispy again.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Souffle Sandwiches(Brunch) contains roughly 1578 calories, with 23g protein, 196g carbohydrates, and 93g fat. It is an excellent source of dietary fiber (256% of the Daily Value), iron (114% of the Daily Value), and protein (46% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1589mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the casserole in advance?
Yes, you can assemble the casserole a day ahead. Just cover it and refrigerate overnight. Bake it in the morning for a delicious brunch. If baking from cold, you may need to increase the baking time by about 10 minutes.
What can I use instead of cream of mushroom soup?
If you prefer not to use cream of mushroom soup, you can substitute it with a homemade white sauce or a different canned cream soup like cream of chicken. Additionally, a vegan cream soup can be used for a dairy-free option.
Can I freeze the cheese souffle sandwiches?
Yes, you can freeze the assembled casserole before baking. Wrap it tightly in plastic wrap and foil. When ready to bake, thaw it overnight in the refrigerator and bake as directed. It’s a convenient option for meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).