Hello, I am Laura. Today, I’m gonna show you how to make spinach and artichoke baked egg souflae recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to 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 favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Spinach and Artichoke Baked Egg Souflae is something that I have loved my whole life.
To bewith this particular recipe, we must prepare a few components. You can cook 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:
- Take 4 tbsp fresh spinach
- Prepare 3 tbsp artichoke hearts
- Make ready 2 tsp minced onions
- Prepare 5 eggs
- Prepare 2 tbsp whole milk
- Get 2 tbsp heavy cream
- Prepare 1/4 cup shredded cheddar
- Get 1/4 cup monterey jack cheese
- Take 1 tbsp parmesan cheese
- Take 1/4 tsp salt
- Get 8 oz pillsbury crescent rolls
- Get 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 it up for this exceptional dish spinach and artichoke baked egg souflae recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
