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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.

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

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

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