Recipe of Favorite Spinach and Artichoke Baked Egg Souflae

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a special dish, Easiest Way to Make Any-night-of-the-week Spinach and Artichoke Baked Egg Souflae. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Spinach and Artichoke Baked Egg Souflae, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spinach and Artichoke Baked Egg Souflae delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spinach and Artichoke Baked Egg Souflae is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spinach and Artichoke Baked Egg Souflae estimated approx 25 mins.

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.

Ingredients and spices that need to be Take to make Spinach and Artichoke Baked Egg Souflae:

1. 4 tbsp fresh spinach
2. 3 tbsp artichoke hearts
3. 2 tsp minced onions
4. 5 eggs
5. 2 tbsp whole milk
6. 2 tbsp heavy cream
7. 1/4 cup shredded cheddar
8. 1/4 cup monterey jack cheese
9. 1 tbsp parmesan cheese
10. 1/4 tsp salt
11. 8 oz pillsbury crescent rolls
12. 1/4 cup asiago cheese
13. 1 butter

Steps 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.

While this is certainly not the end all be all guide to cooking quick and easy lunches it's great food for thought. The stark reality is that will get your own creative juices flowing so you are able to prepare wonderful lunches for your own family without the need to do too horribly much heavy cooking from the practice.

So that's going to wrap it up for this exceptional food How to Make Perfect Spinach and Artichoke Baked Egg Souflae. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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