Spinach and Cheese Egg Soufflé
Pillsbury Butter Flake crescent rolls are the base of these four cheese, spinach, bacon and egg soufflés. Perfect breakfast or brunch recipe!
Servings: 4 servings
Calories: 513kcal
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 slices 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.
Video
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
Nutrition
Calories: 513kcal | Carbohydrates: 24g | Protein: 21g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 323mg | Sodium: 1057mg | Potassium: 218mg | Sugar: 6g | Vitamin A: 1730IU | Vitamin C: 3.1mg | Calcium: 259mg | Iron: 2.6mg