Hi, I am Elise. Today, I’m gonna show you how to prepare spinach and artichoke baked egg souflae recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Spinach and Artichoke Baked Egg Souflae Recipe
Spinach and Artichoke Baked Egg Souflae is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Spinach and Artichoke Baked Egg Souflae is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have spinach and artichoke baked egg souflae using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Spinach and Artichoke Baked Egg Souflae:
- Take 4 tbsp fresh spinach
- Get 3 tbsp artichoke hearts
- Take 2 tsp minced onions
- Prepare 5 eggs
- Take 2 tbsp whole milk
- Take 2 tbsp heavy cream
- Prepare 1/4 cup shredded cheddar
- Make ready 1/4 cup monterey jack cheese
- Prepare 1 tbsp parmesan cheese
- Take 1/4 tsp salt
- Prepare 8 oz pillsbury crescent rolls
- Prepare 1/4 cup asiago cheese
- Take 1 butter
Steps to make Spinach and Artichoke Baked Egg Souflae:
- Heat oven to 375°F
- 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.
- 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.
- Microwave mixture for 30 seconds on high and stir. Repeat this step 4-5 times until the eggs are runny but not fully cooked.
- 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)
- Brush some melted butter in a 4 inch baking dish or oven safe bowl. Place your rectangular crescent in the bowl.
- 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.
- 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’s going to wrap this up with this special dish spinach and artichoke baked egg souflae recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
