Spinach and Cheese Egg Souffles

Ingredients

  • 1 tube Pillsbury butter flake crescent rolls
  • 6 eggs (keep one aside for brushing the tops of the crescent rolls)
  • 1/4 cup milk
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1 tablespoon plus 1/4 cup Parmesan cheese
  • 3 tablespoons finely chopped fresh spinach
  • 4 slices of bacon, cooked and crumbled
  • 1/4 teaspoon salt

 

Directions

  1. Preheat the oven to 375 degrees.
  2. In a small microwaveable bowl, combine 5 eggs, milk, cheddar cheese, monterey jack cheese, 1 TBS parmesan cheese, spinach, bacon and salt. Mix well. Microwave this mixture for 30 seconds. Stir the mixture, then continue to microwave it in 20 second intervals about 4-5 times. The mixture will get slightly thickened. It will still be very runny and uncooked, but the fact that it is just a tiny bit thicker will help hold up the crescent roll dough when you fold it over the top.
  3. Unroll the crescent roll dough and separate it into four rectangles. Press the perforated triangles together to make rectangles. Roll out each rectangle until it is in about a 6×6 square.
  4. Spray four souffle dishes (about 4-5 inches in diameter) with cooking spray. A extra large muffin pan should work too. Lay a rolled out crescent roll in each dish, with the edges hanging over the sides. Pour 1/3 cup egg mixture on top of each crescent roll dough.
  5. Sprinkle the 1/4 cup of Parmesan cheese on top of the egg mixture, diving the cheese between the 4 ramekins. Fold the crescent roll dough overtop the egg mixture.
  6. Take the remaining egg and beat it in a small dish. Brush the egg on top of the crescent roll dough.
  7. Bake at 375 for 20 minutes, or until browned on top.

I got this amazing recipe from Made from Pinterest

 

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