Spinach and Cheese Egg Soufflé Recipe

Introduction

This Spinach and Cheese Egg Soufflé is a delightful breakfast treat that combines fluffy eggs, savory cheeses, fresh spinach, and crispy bacon all wrapped in buttery crescent roll dough. It’s perfect for a special weekend brunch or a cozy morning at home.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 375ºF. Spray four ramekins or soufflé dishes (about 4-5 inches in diameter) with cooking spray.
2. Step 2: In a small microwave-safe bowl, combine 5 eggs, milk, heavy cream, cheddar cheese, Monterey Jack cheese, Parmesan cheese, spinach, bacon, and salt. Mix well.
3. Step 3: Microwave the mixture for 30 seconds. Stir, then continue microwaving in 20-second intervals 4–5 times until the mixture slightly thickens but remains mostly runny. This helps it hold up inside the crescent roll.
4. Step 4: Unroll the crescent roll dough and separate into four rectangles by pressing the perforations together. Roll each rectangle into about a 6×6 inch square.
5. Step 5: Place a rolled crescent roll in each prepared dish, letting the edges hang over the sides. Pour about 1/3 cup of the egg mixture into each dish on top of the dough. Sprinkle Asiago cheese evenly over the egg mixture.
6. Step 6: Fold the crescent roll dough edges over the filling to enclose it.
7. Step 7: Beat the remaining egg lightly and brush it over the crescent roll dough tops for a golden finish.
8. Step 8: Bake for 17-20 minutes until the tops are browned and the soufflés are set.

Tips & Variations

• Use fresh spinach for a bright flavor or substitute with frozen spinach that’s been well-drained.
• Swap the bacon for sautéed mushrooms or diced ham for a different savory twist.
• For a vegetarian version, omit the bacon and add extra cheeses or herbs like chives and parsley.
• Serve with a light salad or fresh fruit to balance the richness.

Storage

Store leftover soufflés covered in the refrigerator for up to 2 days. Reheat gently in a 350ºF oven for about 10 minutes or until warmed through. Avoid microwaving as it may make the crescent dough soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the soufflé mixture ahead of time?

You can mix the egg and cheese filling a few hours in advance and refrigerate it, but it’s best to microwave and assemble just before baking to maintain the soufflé’s texture.

What if I don’t have ramekins?

You can use small oven-safe bowls or a muffin tin lined with foil to create individual soufflés. Adjust the baking time slightly if needed.

Spinach and Cheese Egg Soufflé Recipe

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4.8 from 118 reviews

This Spinach and Cheese Egg Soufflé is a delightful, savory breakfast or brunch option featuring a creamy blend of cheeses, fresh spinach, and crispy bacon all enveloped in buttery crescent roll dough. The egg mixture is gently thickened in the microwave before being folded into crescent rolls and baked to golden perfection, resulting in a light, fluffy soufflé with a crisp, flaky crust.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Ingredients

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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

Other Ingredients

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

Instructions

1. Preheat oven and prepare dishes: Preheat the oven to 375ºF (190ºC). Spray four ramekins or soufflé dishes, about 4-5 inches in diameter, with cooking spray to prevent sticking.
2. Mix egg ingredients: In a microwave-safe bowl, combine 5 eggs, milk, heavy cream, cheddar cheese, Monterey Jack cheese, Parmesan cheese, finely chopped spinach, cooked and crumbled bacon, and salt. Mix thoroughly until evenly combined.
3. Microwave to thicken: Microwave the egg mixture for 30 seconds, then stir. Continue microwaving in 20-second intervals 4-5 times, stirring between each, until the mixture is slightly thickened but still mostly runny. This gentle thickening helps the crescent roll dough hold the filling properly.
4. Prepare crescent roll dough: Unroll the crescent roll dough and separate it into the four perforated rectangles. Press the perforated seams together to form solid rectangles. Roll out each rectangle gently until it’s about a 6×6 inch square.
5. Assemble the soufflés: Place a rolled-out crescent roll dough square in each prepared ramekin with the edges hanging over the sides. Pour approximately 1/3 cup of the egg mixture evenly over each dough-lined dish. Sprinkle the shredded Asiago cheese evenly over the top of the egg mixtures.
6. Fold dough and brush: Carefully fold the overhanging edges of the crescent roll dough over the egg mixture to partially cover it. Beat the reserved egg lightly in a small dish, then use a pastry brush to brush the beaten egg over the exposed dough surfaces to ensure a golden brown finish when baked.
7. Bake the soufflés: Place the assembled ramekins on a baking sheet and bake in the preheated oven for 17-20 minutes, or until the tops are golden brown and the soufflés are set and puffed up.
8. Serve warm: Remove from the oven and allow to cool slightly before serving. Enjoy the soufflés warm for the best flavor and texture.

Notes

• Using fresh, finely chopped spinach ensures the best texture and flavor in the soufflé.
• Microwaving the egg mixture to slightly thicken helps prevent the crescent dough from becoming soggy or collapsing.
• You can substitute the bacon with cooked sausage or omit for a vegetarian version.
• Be sure to brush the dough with the reserved egg for a beautiful golden finish.
• Serve immediately after baking for optimal fluffiness as soufflés can deflate upon cooling.

Keywords: spinach egg soufflé, cheese egg soufflé, bacon soufflé, crescent roll breakfast, savory soufflé, brunch recipe