Recipe of Any-night-of-the-week Spinach and Artichoke Baked Egg Souflae

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, spinach and artichoke baked egg souflae. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Spinach and Artichoke Baked Egg Souflae is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Spinach and Artichoke Baked Egg Souflae is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first 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:

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

Instructions 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 is going to wrap it up with this exceptional food spinach and artichoke baked egg souflae recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!