Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, spinach and artichoke baked egg souflae. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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. Place a square in each ramekin, pressing it down onto the bottom and up the sides of each ramekin.
Spinach and Artichoke Baked Egg Souflae is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Spinach and Artichoke Baked Egg Souflae is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have spinach and artichoke baked egg souflae using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spinach and Artichoke Baked Egg Souflae:
- Make ready 4 tbsp fresh spinach
- Get 3 tbsp artichoke hearts
- Make ready 2 tsp minced onions
- Prepare 5 eggs
- Make ready 2 tbsp whole milk
- Get 2 tbsp heavy cream
- Prepare 1/4 cup shredded cheddar
- Get 1/4 cup monterey jack cheese
- Take 1 tbsp parmesan cheese
- Make ready 1/4 tsp salt
- Get 8 oz pillsbury crescent rolls
- Take 1/4 cup asiago cheese
- Prepare 1 butter
Lay a rolled out crescent roll in each dish, with the edges hanging over the sides. The Panera Bread Spinach & Bacon Baked Egg Soufflé is a breakfast favorite. Todd Wilbur's book of restaurant hacks includes this recipe in the book Top Secret Recipes Step by Step. Overall, this is a good one but it's absolutely not a taste-for-taste match.
Instructions to make Spinach and Artichoke Baked Egg Souflae:
- Heat oven to 375°F
- 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.
- 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.
- Microwave mixture for 30 seconds on high and stir. Repeat this step 4-5 times until the eggs are runny but not fully cooked.
- 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)
- Brush some melted butter in a 4 inch baking dish or oven safe bowl. Place your rectangular crescent in the bowl.
- 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.
- 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.
The filling tastes pretty close to Panera's but the bread does not. Mix egg whites until they form stiff peaks. Fold in remaining whites and gentle pour or spoon mixture into greased pan. In a medium bowl, combine artichokes, spinach, cheese and spices. In a small saucepan over medium heat, melt butter and sauté onion and garlic until soft.
So that’s going to wrap it up for this exceptional food spinach and artichoke baked egg souflae recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
