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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
3 tbsp frozen spinach, thawed
3 tbsp minced artichoke hearts
2 tsp minced onion
1 tsp minced red bell pepper
5 eggs
2 tbsp milk and heavy cream
1/4 cup shredded cheddar and Monterey Jack cheeses
1 tbsp shredded Parmesan cheese
1/4 tsp salt
1 (8 oz tube) refrigerated crescent rolls
Melted butter
1/4 cup shredded Asiago cheese
Preheat oven to 375. Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tbsp of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.
Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper. Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough will not sink into the eggs when it's folded over.
Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.
Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tbsp of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture. Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin. Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the souffles from each ramekin and serve hot. Serves 4
VARIATION: Spinach And Bacon BAKED EGG SOUFFLE version of this dish by substituting 4 pieces of cooked and crumbled bacon for the artichoke hearts. Simply leave the artichoke out of the recipe above, and then add the bacon to the egg mixture before you microwave it.
For bigger souffles, double up on all the filling ingredients, and bake the souffles in 6-inch ramekins. You will also have to extend the baking time by 5 minutes.
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SPINACH ARTICHOKE BAKED EGG SOUFFLE - Panera Breads
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
3 tbsp frozen spinach, thawed
3 tbsp minced artichoke hearts
2 tsp minced onion
1 tsp minced red bell pepper
5 eggs
2 tbsp milk and heavy cream
1/4 cup shredded cheddar and Monterey Jack cheeses
1 tbsp shredded Parmesan cheese
1/4 tsp salt
1 (8 oz tube) refrigerated crescent rolls
Melted butter
1/4 cup shredded Asiago cheese
Preheat oven to 375. Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tbsp of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.
Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper. Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough will not sink into the eggs when it's folded over.
Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.
Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tbsp of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture. Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin. Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the souffles from each ramekin and serve hot. Serves 4
VARIATION: Spinach And Bacon BAKED EGG SOUFFLE version of this dish by substituting 4 pieces of cooked and crumbled bacon for the artichoke hearts. Simply leave the artichoke out of the recipe above, and then add the bacon to the egg mixture before you microwave it.
For bigger souffles, double up on all the filling ingredients, and bake the souffles in 6-inch ramekins. You will also have to extend the baking time by 5 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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