Description
This spinach cheese egg soufflé bakes inside a flaky crescent crust. It is light, cheesy, and simple to prepare for breakfast or brunch.
Ingredients
- 1 tube refrigerated crescent roll dough 8 ounces
- 6 large eggs divided
- 2 tablespoons whole milk
- 2 tablespoons heavy cream
- ¼ cup shredded sharp cheddar cheese
- ¼ cup shredded Monterey Jack cheese
- 1 tablespoon grated Parmesan cheese
- ¼ cup shredded Asiago cheese
- 3 tablespoons fresh spinach finely chopped
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 375°F and lightly grease four oven safe ramekins about 4 to 5 inches wide.
- In a bowl, whisk together 5 eggs, milk, heavy cream, cheddar cheese, Monterey Jack cheese, Parmesan cheese, spinach, and salt until well combined.
- Microwave the egg mixture for 30 seconds, stir, then continue microwaving in 20 second intervals 3 to 4 times until just slightly thickened but still very runny.
- Unroll the crescent dough and press the perforations together to form four rectangles. Roll each into a 6 inch square.
- Gently press one dough square into each ramekin, allowing the edges to hang over the sides.
- Pour about ⅓ cup of the egg mixture into each ramekin and sprinkle evenly with Asiago cheese.
- Fold the dough edges over the filling, leaving the center slightly open.
- Beat the remaining egg and brush it over the exposed dough.
- Bake for 17 to 20 minutes until the tops are golden brown and the eggs are set in the center. Let cool 5 minutes before serving. Eggs should be fully set before serving.
Notes
- Slightly thickening the eggs before baking helps support the dough and prevents collapse.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American