Spinach and Cheese Egg Soufflé
User Reviews
4.6
Spinach and Cheese Egg Soufflé
Description
The Spinach and Cheese Egg Soufflé combines a rich blend of cheeses with fresh spinach and bacon, folded into a lightly thickened egg mixture. This mixture is contained by crescent roll dough folded over each ramekin, creating a tender crust once baked. The microwave step gently thickens the eggs just enough to hold the dough without cooking fully, preserving a soft, casserole-like interior when baked. The finished soufflés offer a mix of creamy and slightly crisp textures from the cheese and bacon, balanced by the freshness of spinach.
The soufflé can be served as a flavorful breakfast or brunch dish, providing a blend of protein, vegetables, and cheesy richness in an individual portion. It pairs well with fresh fruit or a simple green salad for a complete meal. The use of crescent rolls simplifies the crust, making it accessible for home cooks.
The original recipe indicates that calories are estimates based on four servings, and variations in ingredients will affect nutritional values. Preparing the soufflés in four small ramekins ensures individual portions that bake evenly and can be served directly from the dishes.
Ingredients
- 1 tube crescent rolls 8 ounces, Pillsbury butter flake brand
- 6 large egg keep one aside for brushing the tops of the crescent rolls
- 2 tablespoons milk
- 2 tablespoons heavy cream
- 1/4 cup cheddar cheese shredded sharp
- 1/4 cup Monterey jack cheese shredded
- 1 tablespoon Parmesan Cheese
- 3 tablespoons spinach finely chopped fresh
- 4 lices Bacon cooked and crumbled
- 1/4 teaspoon salt
- 1/4 cup Asiago cheese shredded
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 recipe yields four individual soufflés, with nutrition estimates based on this serving size.
- Microwaving the egg mixture slightly thickens it to help support the crescent roll dough, but it remains mostly uncooked before baking.
- Use cooking spray on ramekins to prevent sticking and make removal easier after baking.
- Different brands of cheese and crescent rolls may affect the final texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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