Easy Mexican Egg and Cheese Souffle for Cinco de Mayo

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

  1. 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!

  2. 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….?

  3. 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.

  4. 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!)

  5. 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.

  6. 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!

  7. 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.)

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