Spinach and Cheese Egg Soufflé Recipe
This Spinach and Cheese Egg Soufflé is a delightful and easy breakfast or brunch dish combining flaky crescent roll dough with a rich, cheesy egg filling enhanced by fresh spinach and crispy bacon. Baked to golden perfection, each individual soufflé is topped with Asiago cheese and a shiny egg wash for an irresistible presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 individual soufflés 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
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
Dough & Topping
- 1 tube (8 ounces) Pillsbury butter flake crescent rolls
- 1/4 cup shredded Asiago cheese
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 375ºF. Generously spray four ramekins or souffle dishes, about 4-5 inches in diameter, with cooking spray to prevent sticking.
- Mix Ingredients: In a microwave-safe bowl, combine 5 eggs, milk, heavy cream, cheddar cheese, Monterey Jack cheese, Parmesan cheese, chopped spinach, crumbled bacon, and salt. Mix thoroughly until evenly combined.
- Partially Thicken Egg Mixture: Microwave the mixture for 30 seconds. Stir well, then microwave in 20-second intervals 4 to 5 more times, stirring after each, until the mixture is slightly thickened but still quite runny. This helps the filling hold together under the crescent dough.
- Prepare Crescent Dough: Unroll the crescent roll dough and separate into four rectangles by pressing together the perforated triangles. Roll each rectangle out to approximately 6×6 inches for even coverage.
- Assemble Soufflés: Place one crescent roll square into each ramekin, letting the edges hang over the sides. Pour about 1/3 cup of the egg mixture onto the dough in each dish. Sprinkle the Asiago cheese evenly over the egg mixture. Fold the overhanging dough over the filling to partially cover it.
- Brush with Egg Wash: Beat the remaining reserved egg lightly. Using a pastry brush, coat the tops of the folded crescent rolls with the beaten egg to create a golden, glossy crust during baking.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 17 to 20 minutes, or until the tops are golden brown and the eggs are fully set. Remove from oven and let cool slightly before serving.
Notes
- You can substitute bacon with turkey bacon or omit for a vegetarian option, but adjust the seasoning accordingly.
- For a dairy-free variation, use non-dairy milk and cheese alternatives.
- Ensure not to overcook the egg mixture in the microwave; it should be just thickened to hold the dough better.
- Use fresh spinach instead of frozen for best texture and flavor.
- If ramekins are not available, small oven-safe bowls or custard cups can be used.
Keywords: Spinach and Cheese Egg Soufflé, Breakfast Soufflé, Crescent Roll Egg Bake, Spinach Bacon Soufflé, Cheese Egg Dish, Easy Brunch Recipe
