Steps to Prepare Perfect Spinach and Artichoke Baked Egg Souflae

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, spinach and artichoke baked egg souflae. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Spinach and Artichoke Baked Egg Souflae is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Spinach and Artichoke Baked Egg Souflae is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook spinach and artichoke baked egg souflae using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Spinach and Artichoke Baked Egg Souflae:

1. Make ready fresh spinach
2. Take artichoke hearts
3. Make ready minced onions
4. Prepare eggs
5. Get whole milk
6. Make ready heavy cream
7. Prepare shredded cheddar
8. Take monterey jack cheese
9. Get parmesan cheese
10. Make ready salt
11. Make ready pillsbury crescent rolls
12. Make ready asiago cheese
13. Make ready butter

Steps to make Spinach and Artichoke Baked Egg Souflae:

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.

So that’s going to wrap it up with this special food spinach and artichoke baked egg souflae recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget 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!