Spinach and Cheese Egg Soufflé
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4.6
522 reviews
Excellent
Spinach and Cheese Egg Soufflé
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Pillsbury Butter Flake crescent rolls are the base of these four cheese, spinach, bacon and egg soufflés. Perfect breakfast or brunch recipe!
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Ingredients
- 1 tube Pillsbury butter flake crescent rolls (8 ounces)
- 6 large eggs (keep one aside for brushing the tops of the crescent rolls)
- 2 tablespoons milk
- 2 tablespoons heavy cream
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded Monterey jack cheese
- 1 tablespoon Parmesan Cheese
- 3 tablespoons finely chopped fresh spinach
- 4 lices Bacon cooked and crumbled
- 1/4 teaspoon salt
- 1/4 cup shredded Asiago cheese
Instructions
- Preheat the oven to 375ºF. Spray four ramekins or souffle dishes (about 4-5 inches in diameter) with cooking spray.
- In a small microwaveable bowl, combine 5 eggs, milk, heavy cream, cheddar cheese, monterey jack cheese, parmesan cheese, spinach, bacon and salt. Mix well. 1 tube Pillsbury butter flake crescent rolls, 2 tablespoons milk, 2 tablespoons heavy cream, 1/4 cup shredded sharp cheddar cheese, 1/4 cup shredded Monterey Jack cheese, 1 tablespoon Parmesan cheese, 3 tablespoons finely chopped fresh spinach, 4 slices bacon, 1/4 teaspoon salt
- Microwave this mixture for 30 seconds. Stir the mixture, then continue to microwave it in 20 second intervals about 4-5 times. You want the egg mixture to get just a tad thickened. It will still be very runny and uncooked, but the fact that it is just a tiny bit thicker will help hold up the crescent roll dough when you fold it over the top.
- Unroll the crescent roll dough and separate it into four rectangles. Press the perforated triangles together to make rectangles. Roll out each rectangle until it is in about a 6x6 square. 1 tube Pillsbury butter flake crescent rolls
- Lay a rolled out crescent roll in each dish, with the edges hanging over the sides. Pour 1/3 cup egg mixture on top of each crescent roll dough. Sprinkle the Asiago cheese on top of the egg mixture, dividing the cheese between the 4 ramekins. Fold the crescent roll dough overtop the egg mixture. 1/4 cup shredded Asiago cheese
- Take the remaining egg and beat it lightly in a small dish. Using a pastry brush, brush the egg on top of the crescent roll dough.
- Bake for 17-20 minutes, or until browned on top and the eggs are set.
Notes
- The calories shown are based on the recipe making 4 souffles, with 1 serving being 1 souffle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
- Recipe adapted from ABCnews.com
- Recipe adapted from
Nutrition Information
Show Details
Calories
513kcal
(26%)
Carbohydrates
24g
(8%)
Protein
21g
(42%)
Fat
37g
(57%)
Saturated Fat
16g
(80%)
Cholesterol
323mg
(108%)
Sodium
1057mg
(44%)
Potassium
218mg
(6%)
Sugar
6g
(12%)
Vitamin A
1730IU
(35%)
Vitamin C
3.1mg
(3%)
Calcium
259mg
(26%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 24g | 8% |
| Protein | 21g | 42% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 323mg | 108% |
| Sodium | 1057mg | 44% |
| Potassium | 218mg | 5% |
| Sugar | 6g | 12% |
| Vitamin A | 1730IU | 35% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 259mg | 26% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
522 reviews
Excellent
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