Easiest Way to Spring Tasty Spinach and Artichoke Baked Egg Souflae

Easiest Way to Spring Tasty Spinach and Artichoke Baked Egg Souflae Delicious, fresh and tasty.

Spinach and Artichoke Baked Egg Souflae. Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Stir in the spinach, artichoke hearts and bell pepper (if using). Divide the filling evenly between the tart pans.

Fluffy eggs in a delicious spinach artichoke batter baked in layers of light flakey crust will impress weekend guests and the best part is they are SO easy to make!

In a large bowl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce, Monterey jack cheese, Romano cheese, garlic, pepper flakes and hot sauce until well combined.

Unwrap the puff pastry and cut the sheet into four squares.

You can cook Spinach and Artichoke Baked Egg Souflae using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Spinach and Artichoke Baked Egg Souflae

1. Prepare 4 tbsp of fresh spinach.

2. It’s 3 tbsp of artichoke hearts.

3. It’s 2 tsp of minced onions.

4. It’s 5 of eggs.

5. You need 2 tbsp of whole milk.

6. Prepare 2 tbsp of heavy cream.

7. It’s 1/4 cup of shredded cheddar.

8. It’s 1/4 cup of monterey jack cheese.

9. Prepare 1 tbsp of parmesan cheese.

10. Prepare 1/4 tsp of salt.

11. You need 8 oz of pillsbury crescent rolls.

12. It’s 1/4 cup of asiago cheese.

13. Prepare 1 of butter.

Place a square in each ramekin, pressing it down onto the bottom and up the sides of each ramekin.

Stir in spinach, artichoke, onion, and bell pepper.

This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.

Souffle is a light and fluffy baked dish consisting of stiffly beaten egg whites and other ingredients along with egg yolks.

Spinach and Artichoke Baked Egg Souflae step by step

1. Heat oven to 375°F.

2. 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..

3. 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..

4. Microwave mixture for 30 seconds on high and stir. Repeat this step 4-5 times until the eggs are runny but not fully cooked..

5. 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).

6. Brush some melted butter in a 4 inch baking dish or oven safe bowl. Place your rectangular crescent in the bowl..

7. 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..

8. 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..

It can be a main dish or a dessert.

The beaten egg whites makes it puffy and lift up.

Today I am sharing the recipe for Spinach and Artichoke Souffle.

In large bowl, beat eggs, sour cream, garlic powder, salt and pepper with whisk.

This Cheesy Spinach Artichoke Egg Bake is a simple breakfast casserole that can be made ahead of time to make mornings a little less stressful!