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.