Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, spinach and artichoke baked egg souflae. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Spinach and Artichoke Baked Egg Souflae is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Spinach and Artichoke Baked Egg Souflae is something that I have loved my entire life.
Panera's artichoke and spinach egg souffle is a longtime favorite, skip the long line and make it at home with this copycat recipe! Fluffy eggs in a delicious spinach artichoke batter baked in layers of light flakey crust will impress weekend guests and the best part is they are SO easy to We made their Spinach and Artichoke Egg Souffles and had such a fun time making them! VARIATIONSWant to mimic your favorite Panera soufflé flavor?
To get started with this particular recipe, we have to first prepare a few components. You can cook spinach and artichoke baked egg souflae using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spinach and Artichoke Baked Egg Souflae:
- Get 4 tbsp fresh spinach
- Take 3 tbsp artichoke hearts
- Prepare 2 tsp minced onions
- Take 5 eggs
- Make ready 2 tbsp whole milk
- Make ready 2 tbsp heavy cream
- Get 1/4 cup shredded cheddar
- Take 1/4 cup monterey jack cheese
- Take 1 tbsp parmesan cheese
- Make ready 1/4 tsp salt
- Prepare 8 oz pillsbury crescent rolls
- Take 1/4 cup asiago cheese
- Make ready 1 butter
Classic French spinach soufflé is the showstopper on any table and can be made as one large dish or six individual dishes; the flexibilities are endless. With this French spinach souffle, you will discover that they are, in fact, quite easy. The souffle can be served as a side dish or a light main course. Complete nutrition information for Spinach & Artichoke Baked Egg Souffle from Panera including calories, Weight Watchers points, ingredients and allergens.
Instructions to make Spinach and Artichoke Baked Egg Souflae:
- Heat oven to 375°F
- 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.
- 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.
- Microwave mixture for 30 seconds on high and stir. Repeat this step 4-5 times until the eggs are runny but not fully cooked.
- 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)
- Brush some melted butter in a 4 inch baking dish or oven safe bowl. Place your rectangular crescent in the bowl.
- 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.
- 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.
Spinach baked into a souffle with egg, milk, Parmesan cheese and garlic. You can also make this dish in the microwave when you're short on time. My kids love spinach and this was something a little different to do with it. To actually make it a souffle, I used two egg whites and whipped them to the. Copycat Panera Spinach and Artichoke Egg Soufflés.
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