Long before breakfast casseroles hit the scene, my mother fixed something she called Overnight Cheese Souffle. We had it for breakfast on special occasions – mostly when company was visiting, sometimes when she served brunch, but always on Christmas morning.
The beauty of this dish is in its simplicity. It falls into the “Really Easy to Make” category. You actually assemble the souffle the night before you serve it. What could be easier?
In the morning, you pull this dish out of the refrigerator, pop it into the oven for 45 minutes to an hour before you want to eat, and poof! – you’ve got a soufflé. And a nice, cheesy one at that. I promise anyone can make this and look like a pro when it comes out of the oven.
Mother’s cheese soufflé goes well with almost anything. Make it the centerpiece of your breakfast, add a bloody Mary or a mimosa and you’re all set to celebrate.