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The ingredients needed to make Spinach and Artichoke Baked Egg Souflae:
- Provide 4 tbsp fresh spinach
- Take 3 tbsp artichoke hearts
- Prepare 2 tsp minced onions
- Use 5 eggs
- Get 2 tbsp whole milk
- Get 2 tbsp heavy cream
- Prepare 1/4 cup shredded cheddar
- You need 1/4 cup monterey jack cheese
- Use 1 tbsp parmesan cheese
- You need 1/4 tsp salt
- Provide 8 oz pillsbury crescent rolls
- Prepare 1/4 cup asiago cheese
- Prepare 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.
Here is how you cook that. Butter a souffle dish or ramekins with butter and dust the insides with parmesan cheese or bread crumbs. Combine bechamel sauce, salt, red pepper and a pinch of ground white pepper. In another bowl, whisk in the egg yolks, parmesan cheese and half the bechamel sauce. Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl.
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