Simple Way to Prepare Quick Spinach and Artichoke Baked Egg Souflae

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You have to remember your mother and father telling you to make sure you eat your vegetables, that is simply because this is really important for a healthy and balanced body. Along with possessing many different vitamins and minerals, you will additionally find that some vegetables in addition have potassium. You will notice that one of the vegetables we are talking about is broccoli, which is full of potassium. Something else you may want to try is the next time you make a salad try making use of spinach as opposed to your traditional lettuce as you will find that there are a lot more nutrients that can be found in those leaves.

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We hope you got benefit from reading it, now let's go back to spinach and artichoke baked egg souflae recipe. To make spinach and artichoke baked egg souflae you only need 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Spinach and Artichoke Baked Egg Souflae:

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

Instructions 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..

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