Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, spinach and artichoke baked egg souflae. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Spinach and Artichoke Baked Egg Souflae is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Spinach and Artichoke Baked Egg Souflae is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook spinach and artichoke baked egg souflae using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Spinach and Artichoke Baked Egg Souflae:
- Get fresh spinach
- Prepare artichoke hearts
- Make ready minced onions
- Get eggs
- Make ready whole milk
- Prepare heavy cream
- Take shredded cheddar
- Get monterey jack cheese
- Get parmesan cheese
- Make ready salt
- Prepare pillsbury crescent rolls
- Make ready asiago cheese
- Prepare 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 for this special food spinach and artichoke baked egg souflae recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
