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Category: Breakfast and Brunch
Yield/Servings:4
Prep Time: Cook Time: Total Time:
1 sheet puff pastry (from one 17.3-ounce package), thawed
3 large eggs
1/4 cup finely grated Pecorino Romano cheese or Parmesan cheese
2 tablespoons sour cream or Greek yogurt (any fat percentage)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1-2 shakes of your favorite hot sauce (optional)
1/4 cup frozen chopped spinach (a quarter of one 10-ounce package), thawed and drained of excess water
2 artichoke hearts (from a can or jar of water-packed artichoke hearts), chopped
1 tablespoon finely chopped red bell pepper
4 tablespoons grated Asiago cheese
Assemble the soufflés: Preheat the oven to 400 degrees F.
If using individual tart pans (about 4 inches in diameter), cut the puff pastry into quarters with a sharp knife or pizza cutter. If using a standard 12-cup muffin tin, cut the puff pastry into 9 squares. Line 4 tart pans with the puff pastry squares, letting the corner points drape over the edges of the pan. Or grease 9 of the muffin tin wells and gently press a puff pastry square into each. They will not reach to the top of the tin.
Whisk the eggs, Pecorino cheese, sour cream, baking powder, salt, garlic powder and hot sauce (if using) together in a medium bowl until blended. Stir in the spinach, artichoke hearts and bell pepper (if using).
Divide the filling evenly between the tart pans. Sprinkle 1 tablespoon Asiago cheese on each tart, then gently and loosely fold the 4 corner points over the filling.
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see full recipe at: today.com
Recipe Source: today.com
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Baked Egg Spinach and Artichoke Soufflés - Make-Ahead
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With a savory filling wrapped in buttery, flaky dough, grab-and-go baked egg souffles are a deluxe way to start the day. They don't have to be a special-occasion breakfast, though, when it's almost too easy to stock your freezer with homemade versions at a fraction of the price you'd pay in a restaurant!
Category: Breakfast and Brunch
Yield/Servings:
Prep Time: Cook Time: Total Time:
1 sheet puff pastry (from one 17.3-ounce package), thawed
3 large eggs
1/4 cup finely grated Pecorino Romano cheese or Parmesan cheese
2 tablespoons sour cream or Greek yogurt (any fat percentage)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1-2 shakes of your favorite hot sauce (optional)
1/4 cup frozen chopped spinach (a quarter of one 10-ounce package), thawed and drained of excess water
2 artichoke hearts (from a can or jar of water-packed artichoke hearts), chopped
1 tablespoon finely chopped red bell pepper
4 tablespoons grated Asiago cheese
Assemble the soufflés: Preheat the oven to 400 degrees F.
If using individual tart pans (about 4 inches in diameter), cut the puff pastry into quarters with a sharp knife or pizza cutter. If using a standard 12-cup muffin tin, cut the puff pastry into 9 squares. Line 4 tart pans with the puff pastry squares, letting the corner points drape over the edges of the pan. Or grease 9 of the muffin tin wells and gently press a puff pastry square into each. They will not reach to the top of the tin.
Whisk the eggs, Pecorino cheese, sour cream, baking powder, salt, garlic powder and hot sauce (if using) together in a medium bowl until blended. Stir in the spinach, artichoke hearts and bell pepper (if using).
Divide the filling evenly between the tart pans. Sprinkle 1 tablespoon Asiago cheese on each tart, then gently and loosely fold the 4 corner points over the filling.
see full recipe at:
Recipe Source: today.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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