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Spinach and Cheese Egg Soufflé Recipe

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★★★★★

4.9 from 123 reviews

This Spinach and Cheese Egg Soufflé is a delicious and elegant breakfast or brunch dish featuring a creamy, cheesy egg mixture loaded with fresh spinach and crispy bacon, all encased in flaky crescent roll dough. Baked to golden perfection, it’s a savory treat that’s easy to prepare and sure to impress.

Ingredients

Scale

Egg Mixture

  • 6 large eggs (keep one aside for brushing the tops)
  • 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

Dough and Topping

  • 1 tube Pillsbury butter flake crescent rolls (8 ounces)
  • 1/4 cup shredded Asiago cheese
  • 1 egg (for egg wash)

Instructions

  1. Prepare Oven and Ramekins: Preheat the oven to 375ºF. Spray four ramekins or souffle dishes (4-5 inches in diameter) with cooking spray to prevent sticking.
  2. Make the Egg Mixture: In a microwave-safe bowl, combine 5 eggs, milk, heavy cream, cheddar cheese, Monterey Jack cheese, Parmesan cheese, chopped spinach, crumbled bacon, and salt. Mix thoroughly until well combined.
  3. Partially Thicken Egg Mixture: Microwave the combined egg mixture for 30 seconds. Stir, then continue microwaving in 20-second intervals, stirring between each, about 4-5 times total, until the mixture is just slightly thickened but still runny. This helps give the mixture enough body to hold up under the crescent dough.
  4. Prepare Crescent Roll Dough: Unroll the crescent roll dough and separate it into four rectangles by pressing the perforated triangles together. Roll each rectangle out to approximately a 6×6 inch square.
  5. Assemble Soufflés: Place one rolled crescent roll square in each ramekin, allowing the edges to hang over the sides. Pour approximately 1/3 cup of the egg mixture into each dough-lined ramekin. Sprinkle Asiago cheese evenly over the egg mixture.
  6. Fold Dough Over Mixture: Fold the overhanging crescent roll dough over the top of the egg mixture to partially cover it.
  7. Apply Egg Wash: Beat the remaining egg lightly and brush it over the top of the folded crescent roll dough using a pastry brush. This will give the crust a beautiful golden brown finish when baked.
  8. Bake the Soufflés: Place the ramekins on a baking sheet and bake in the preheated oven for 17-20 minutes, or until the crescent rolls are golden brown and the eggs are fully set.

Notes

  • You can substitute bacon with cooked sausage or omit for a vegetarian version (omit bacon though the recipe is not strictly vegetarian due to bacon).
  • Be careful not to overcook the egg mixture in the microwave; it should be just slightly thickened to help support the dough.
  • Use fresh spinach for best flavor and texture, but frozen (thawed and drained) can be used in a pinch.
  • Ensure ramekins are well greased to prevent sticking and ease serving.
  • Serving with a light salad or fresh fruit complements this rich soufflé nicely.

Keywords: Spinach souffle, cheese egg bake, crescent roll breakfast, bacon and cheese souffle, brunch recipe

Find it online: https://annakocht.com/spinach-and-cheese-egg-souffle-recipe/