Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, spinach and artichoke baked egg souflae. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Spinach and Artichoke Baked Egg Souflae is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Spinach and Artichoke Baked Egg Souflae is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have spinach and artichoke baked egg souflae using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spinach and Artichoke Baked Egg Souflae:
- Make ready fresh spinach
- Make ready artichoke hearts
- Get minced onions
- Make ready eggs
- Get whole milk
- Take heavy cream
- Get shredded cheddar
- Take monterey jack cheese
- Prepare parmesan cheese
- Get salt
- Get pillsbury crescent rolls
- Take asiago cheese
- Get 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.
So that’s going to wrap it up for this exceptional food spinach and artichoke baked egg souflae recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember 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!
