Name: Spinach and Cheese Egg Soufflé Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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 tube (8 ounces) Pillsbury butter flake crescent rolls; 1/4 cup shredded Asiago cheese

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Introduction

This Spinach and Cheese Egg Soufflé is a delightful breakfast or brunch dish that combines fluffy eggs, savory cheeses, fresh spinach, and crispy bacon all wrapped in buttery crescent roll dough. It’s easy to prepare and perfect for impressing guests or treating yourself to a special morning meal.

A close-up view of a single round baked dish in a white ceramic ramekin, featuring a golden brown crust that is slightly puffed and textured with air bubbles. The top crust has a shiny, smooth, browned surface with small darker spots, and parts of the underlying layers peek through, showing a soft, creamy yellow layer with green herb flecks scattered inside. The ramekin sits on a dark blue cloth on a white marbled surface, with another similar ramekin partially visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tube Pillsbury butter flake crescent rolls (8 ounces)
6 large eggs (keep one aside for brushing the tops of the crescent rolls)
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

Step 1: Preheat the oven to 375ºF. Spray four ramekins or soufflé dishes (about 4-5 inches in diameter) with cooking spray.
Step 2: In a small microwave-safe bowl, combine 5 eggs, milk, heavy cream, sharp cheddar, Monterey Jack, Parmesan cheese, spinach, bacon, and salt. Mix well.
Step 3: Microwave the egg mixture for 30 seconds. Stir, then continue microwaving in 20-second intervals 4-5 times, stirring between each, until the mixture is just slightly thickened but still runny. This helps the mixture hold up under the crescent dough.
Step 4: Unroll the crescent roll dough and separate it into four rectangles by pressing the perforated triangles together. Roll out each rectangle into approximately a 6×6 inch square.
Step 5: Place a rolled-out crescent roll square in each ramekin, letting the edges hang over the sides. Pour about 1/3 cup of the egg mixture into each. Sprinkle Asiago cheese evenly over the top. Fold the dough edges over the egg mixture to partially cover it.
Step 6: Beat the remaining egg lightly in a small dish. Brush the tops of the crescent roll dough with the beaten egg to create a golden finish.
Step 7: Bake for 17-20 minutes, or until the tops are browned and the egg mixture is set.

Tips & Variations

For a vegetarian version, omit the bacon and add sautéed mushrooms or diced tomatoes for extra flavor.
If you prefer, substitute fresh spinach with frozen spinach—just make sure to thaw and drain it well before using.
Use different cheese blends like feta or goat cheese for a unique twist.
To make ahead, assemble the soufflés in the dishes and refrigerate before baking. Add a few extra minutes to the baking time if baking from cold.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350ºF for 10-15 minutes or until warmed through to retain the flaky texture of the crescent roll.

How to Serve

A round baked dish in a white ramekin with a golden brown, slightly puffed crust that folds inward, revealing a creamy yellow filling with bits of green herbs mixed in. The crust has a shiny, slightly textured surface, with some darker brown spots indicating it is well-baked. The dish sits on a blue cloth with a white marbled surface faintly visible beneath it. Another similar ramekin is partly visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of dough instead of crescent rolls?

Yes, puff pastry or biscuit dough can be used as alternatives, but cooking times may vary slightly. Puff pastry will give a flakier texture, while biscuit dough will be heartier.

What if I don’t have a microwave to slightly thicken the egg mixture?

You can gently warm the egg mixture on the stovetop over low heat, stirring constantly until it just starts to thicken slightly. Be careful not to scramble the eggs.