I stole this recipe for Spinach and Cheese Egg Soufflé from tastesoflizzyt.com. These soufflés are easy to make but look fancy because they are baked in ramekins. Eggs, milk, three cheeses, spinach, bacon and salt are mixed together in a bowl. Then the egg mixture is cooked briefly in a microwave to partially cook the eggs. Next crescent roll dough is rolled out and cut into rectangles. One piece of the dough is placed into each ramekin with the edges hanging over the sides. Then the egg mixture is poured into the ramekins and topped with more cheese. Next the overhanging dough is folded on top of egg mixture. The soufflés are baked until the tops are brown and the eggs are set. This recipe is so tasty, it can be served at any time not just for breakfast.
The ingredients for this recipe: 1 tube Pillsbury butter flake crescent rolls (8 oz), 6 large eggs, 2 tbsp milk, 2 tbsp heavy cream, ¼ cup shredded sharp cheddar cheese, ¼ cup shredded Monterey Jack cheese, 1 tbsp Parmesan cheese, 3 tbsp finely chopped fresh spinach, 4 slices bacon, ¼ tsp salt and ¼ cup shredded Asiago cheese
Cook the bacon, set aside to cool then chop into small pieces.
In a small microwavable bowl add the 5 eggs, whisk the eggs.
Then add milk, heavy cream, cheddar cheese, Monterey jack cheese, Parmesan cheese, spinach, bacon and salt. Mix well.
Microwave for 30 seconds. Stir the mixture, then continue to microwave it in 20 second intervals about 4 to 5 minutes. Unroll the crescent roll dough and separate into four rectangles. Press the perforated triangles together to make rectangles. Roll each rectangle until it is 6×6 square.
Spray four ramekins or soufflé dishes (about 4-5 inches in diameter) with cooking spray. Lay a rolled out crescent dough piece in each dish, with the edges hanging over the sides.
Pour ⅓ cup egg mixture on top of each crescent roll dough. Sprinkle the Asiago cheese on top of the egg mixture, diving the cheese between the ramekins.
Then fold the crescent dough over the top the egg mixture. Beat 1 egg in a small dish. Using a pastry brush, brush the egg on top of the crescent roll dough.
Bake at 375 F for 17 to 20 minutes, or until browned on top and the eggs are set.
Serve warm in the ramekins.
Or remove the soufflés from the ramekins.
If you liked this recipe for Spinach and Cheese Egg Soufflé then you can also try Individual Sausage, Egg and Cheese Breakfast Casseroles, Hissy Fit Breakfast Bubble Up, Breakfast Sliders or Overnight Mini Baked Egg Casseroles.
Spinach and Cheese Egg Soufflé
Ingredients
- 1 tube Pillsbury butter flake crescent rolls 8 oz
- 6 large eggs
- 2 tbsp milk
- 2 tbsp heavy cream
- ¼ cup shredded sharp cheddar cheese
- ¼ cup shredded Monterey Jack cheese
- 1 tbsp Parmesan cheese
- 3 tbsp finely chopped fresh spinach
- 4 slices bacon cooked and crumbled
- ¼ tsp salt
- ¼ cup shredded Asiago cheese
Instructions
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Preheat oven to 375 F.
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In a small microwavable bowl, combine 5 eggs, milk, heavy cream, cheddar cheese, Monterey jack cheese, Parmesan cheese, spinach, bacon and salt. Mix well.
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Microwave for 30 seconds. Stir the mixture, then continue to microwave it in 20 second intervals about 4 to 5 minutes. The egg mixture should be a tad thickened, it will still be runny and uncooked.
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Unroll the crescent roll dough and separate into four rectangles. Press the perforated triangles together to make rectangles. Roll each rectangle until it is 6×6 square.
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Spray four ramekins or soufflé dishes (about 4-5 inches in diameter) with cooking spray. Lay a rolled out crescent dough piece in each dish, with the edges hanging over the sides. Pour ⅓ cup egg mixture on top of each crescent roll dough. Sprinkle the Asiago cheese on top of the egg mixture, diving the cheese between the 4 ramekins. Fold the crescent dough over the top of the egg mixture.
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Beat 1 egg in a small dish. Using a pastry brush, brush the egg on top of the crescent roll dough.
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Bake at 375 F for 17 to 20 minutes, or until browned on top and the eggs are set.