Mock Cheese Soufflé

No need to worry about your soufflé falling in this foolproof version.

  • Prep time: 15 min
  • Makes: 6 servings
  • Cook time: 40 min

Nutritional Information


  • Calories
  • Fat
    16.3 g
  • Cholesterol
    80 mg
  • Carbohydrates
    28.6 g
  • Dietary Fibre
    1.1 g
  • Protein
    22.1 g


8 cup / 2 L cubed white bread (8-10 slices)
2 cup / 500 ml shredded old cheddar cheese
2 cup / 500 ml skim milk
1 cup / 250 g Naturegg Omega Plus cracked eggs, well shaken
1 tsp / 5 ml Worcestershire sauce
1 tsp / 5 ml salt
1/2 tsp / 2 ml dry mustard powder (optional)
1/4 tsp / 1 ml pepper
3 tbsp / 45 ml grated Parmesan Cheese


  1. Layer half the bread cubes in greased 2-quart (2 L) shallow casserole dish. Sprinkle with half the cheese. Repeat layers.

  2. Whisk together remaining ingredients, except Parmesan cheese. Pour evenly over bread cubes. Sprinkle Parmesan over top.

  3. Cover with plastic wrap and refrigerate up to a day ahead. Or to bake right away, allow to stand at least 10 minutes before baking.

  4. Remove plastic wrap. Bake at 350°F (180°C) about 40 minutes or until knife inserted in centre of dish comes out clean.


  1. This recipe is best if it is allowed to sit overnight before baking.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Shell Eggs

To make a heart shaped egg breakfast, use a heart shape cutter to remove the centre out of a piece of bread, and crack an egg into hollow.

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