Just in time for our Middle Eastern celebration of Cinco de Mayo, this recipe is based on Rick Bayless’s “Egg and Cheese Souffle” from Rick and Lanie’s Excellent Cooking Adventures.
I halved the recipe, therefore it can easily be doubled. I also added things to the original recipe.
- 3 large egg
- 1 t dry mustard and a small dollop of Dijon mustard
- 1/2 t salt
- 2 c milk ( I always use nonfat successfully)
- 6 slices cakey white bread (I have used all kinds of bread to the same degree of success)
- 1 cup of shredded cheese, your favorite
- small handful of crumbled feta cheese
- additional ingredients you like such as a handful of sliced cremini mushrooms, and/or sliced roasted red bell peppers, and/ or chopped ham and/or fresh spinach (for this one today I went peppers and mushrooms)
Preheat oven to 325 degrees. Cut the crusts off of the bread. Cut each slice into 16 cubes. Throw the bread cubes and cheese in a large bowl. Mix everything else in a smaller bowl and combine with the bread cubes. Grease an 8 by 8 casserole and place the custard in it. Top with a sprinkling of cheese and chopped fresh herbs. Bake about 45-50 minutes until strata is puffed and golden.
Let stand about 5 minutes and serve.
This is a great recipe for breakfast, lunch, dinner or brunch.
Serves about 4 people.
15 thoughts on “Easy Mexican Egg and Cheese Souffle for Cinco de Mayo”
This looks delicious. I happily eat stratas and egg casseroles other people make, but don’t usually make them. Looks like this needs to go in the to try file!
Jen, that looks AMAZING!
I want to try making this ! 🙂
This looks and sounds delicious, but I am wondering what is Mexican about it? Maybe if it was served with salsa or avocado or something it might be more Mexican in theme? Or if you used a Mexican cheese like cojita….?
Oooh, looks yummy!! I will definitely add this to my list of recipes to make!
That is a good question. It is not Mexican at all unless you use Mexican cheeses, salsa, avocado etc. But yes, I know Rick Bayless is the king of Mexican cuisine.
This looks absolutely delicious!
I have a similar recipe, but this one looks a lot easier! Yum!
Wow! This is my kind of meal! My husband and I went out to Mexican food for Cinco de Mayo, but this looks so much yummier (and more healthy) than what we had. 🙂 I’m going to have to make this soon — thanks for sharing. (And the photos are beautiful!)
Mmm, love breakfast for dinner, this will be added to my to-do list. Thanks for liking my whoopie pie post. I hope you have the opportunity to pick up on great local cooking techniques.
Lovely recipe. It sounds very much like a savoury version of a bread & butter pudding with yummy toppings to boot, 🙂
Thank you for visiting my blog at prideinphotos today. I love Rick Bayless’s show! Watch it everytime I get an opportunity. Your blog is so full of adventure…a very luck girl. Good luck!
Lovely! I often add good quality canned tuna to savory bread puddings, and it’s a nice way to turn it into a high protein good post-work out meal. (If you’re trying to avoid ham.)
this looks quite delicious!