Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, spinach and artichoke baked egg souflae. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Spinach and Artichoke Baked Egg Souflae is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Spinach and Artichoke Baked Egg Souflae is something which I have loved my whole life. They are fine and they look wonderful.
To get started 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 cook that.
The ingredients needed to make Spinach and Artichoke Baked Egg Souflae:
- Make ready 4 tbsp fresh spinach
- Get 3 tbsp artichoke hearts
- Get 2 tsp minced onions
- Prepare 5 eggs
- Get 2 tbsp whole milk
- Take 2 tbsp heavy cream
- Get 1/4 cup shredded cheddar
- Take 1/4 cup monterey jack cheese
- Make ready 1 tbsp parmesan cheese
- Take 1/4 tsp salt
- Make ready 8 oz pillsbury crescent rolls
- Make ready 1/4 cup asiago cheese
- Get 1 butter
Instructions 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 is going to wrap this up with this special food spinach and artichoke baked egg souflae recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
