Spinach and Artichoke Baked Egg Souflae
Spinach and Artichoke Baked Egg Souflae

Hi everyone, Welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, spinach and artichoke baked egg souflae. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Spinach and Artichoke Baked Egg Souflae is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Spinach and Artichoke Baked Egg Souflae is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have spinach and artichoke baked egg souflae using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Spinach and Artichoke Baked Egg Souflae:
  1. 4 tbsp fresh spinach
  2. 3 tbsp artichoke hearts
  3. 2 tsp minced onions
  4. 5 eggs
  5. 2 tbsp whole milk
  6. 2 tbsp heavy cream
  7. 1/4 cup shredded cheddar
  8. 1/4 cup monterey jack cheese
  9. 1 tbsp parmesan cheese
  10. 1/4 tsp salt
  11. 8 oz pillsbury crescent rolls
  12. 1/4 cup asiago cheese
  13. 1 butter
Instructions to make Spinach and Artichoke Baked Egg Souflae:
  1. Heat oven to 375°F
  2. Combine spinach, artichoke hearts, and onion in a small bowl. Add 2 Tbsp of water and cover bowl with plastic and poke holes in top. Microwave on high for 3 mins.
  3. Beat 4 eggs in separate bowl. Mix in milk, heavy cream, cheddar cheese, monterey jack cheese, parmesan cheese, and salt. Combine with spinach and artichoke mix and stir together.
  4. Microwave mixture for 30 seconds on high and stir. Repeat this step 4-5 times until the eggs are runny but not fully cooked.
  5. Unroll crescent rolls into rectangular shapes instead of pulling them apart at the perforated lines. (It helps to pinch together the rolls at the perforated lines to hold your rectangle together)
  6. Brush some melted butter in a 4 inch baking dish or oven safe bowl. Place your rectangular crescent in the bowl.
  7. Next dish out equal amounts of your egg mixture into each crescent and fold the crescent up and pinch all 4 corners together so that none of the egg mixture can fall out in dish.
  8. Take your last egg and beat it in a small bowl and brush over top of each Souflae. Bake for 20 mins or until your crescents are golden brown.

So that is going to wrap this up for this exceptional food spinach and artichoke baked egg souflae recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!