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Spinach and Cheese Egg Soufflé

A delightful and impressive blend of creamy eggs, fresh spinach, and cheeses wrapped in buttery crescent roll dough, perfect for breakfast, brunch, or a light dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Light Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soufflé
  • 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

Method
 

Preparation
  1. Preheat your oven to 375ºF and spray four ramekins or soufflé dishes (about 4-5 inches in diameter) with cooking spray.
  2. In a small microwave-safe bowl, whisk together 5 eggs, milk, heavy cream, cheddar cheese, Monterey Jack cheese, Parmesan cheese, spinach, bacon, and salt until well combined.
  3. Microwave this mixture for 30 seconds. Stir, then continue microwaving in 20-second intervals for about 4-5 times until the egg mixture thickens slightly. It should still be runny but a bit thicker to support the crescent roll dough.
  4. Unroll the crescent roll dough and separate it into four rectangles. Pinch the perforations together to form rectangles and roll each piece out into approximately a 6x6 square.
Assembly
  1. Lay each rolled-out crescent roll in a ramekin, allowing the edges to hang over the sides.
  2. Pour 1/3 cup of the egg mixture over the crescent roll dough in each dish.
  3. Sprinkle the Asiago cheese evenly over the egg mixture in each ramekin.
  4. Fold the edges of the crescent roll dough over the top of the egg mixture to enclose it.
  5. Beat the remaining egg lightly in a small dish, then brush it on top of the crescent roll dough.
Baking
  1. Bake for 17-20 minutes or until the tops are golden brown and the eggs are set.

Notes

For serving, sprinkle with fresh herbs or a dollop of sour cream. This soufflé can also stand alone or be paired with fresh fruit or a light salad. Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, use an oven at 350ºF or microwave for about one minute.