Recipe: Spinach & Bacon Baked Egg Soufflé

May 7, 2010

I feel like I talk about my boyfriend all the time.  Hmm.  I need more taste testers.  Any volunteers?  Hehe.

Well, he’s been begging me to make an egg soufflé because he saw them at Panera and didn’t want to buy them because they were $4 a pop.  May not seem a lot, but we’ve gone to Panera like once or twice a week for the past few weeks!  Haha.  I finally searched for a recipe and tada!  Breakfast for cheap!

Spinach & Bacon Baked Egg Soufflé
Adapted from epicurious
Makes 4

Print this recipe!

You’ll need:
3 tbsp frozen spinach, thawed
4 strips of bacon, crushed
2 tsp minced onion
5 eggs
2 tbsp milk
2 tbsp heavy cream
¼ cup shredded cheddar cheese
¼ cup shredded Monterey Jack cheese
1 tbsp shredded Parmesan cheese
¼ tsp salt
1 (8 oz) tube Pillsbury Crescent butter flake dough melted butter
¼ cup shredded Asiago cheese

Directions:
Preheat oven to 375°F.

Combine spinach, bacon, and minced onions in a small bowl.  Set aside.

Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, bacon, and minced onions.

Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won’t sink into the eggs when it’s folded over.

Unroll and separate the crescent dough into four rectangles. In other words, don’t tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.

Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.

Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.

Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.

It was really, really delicious.  I am not a a fan of all-savory breakfasts…I have a huge sweet tooth & I need something (besides coffee or orange juice) to balance the two.  But this was fantastic.  I will definitely make it again…and again…and again!

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{ 8 comments… read them below or add one }

1 rosalie teodoro May 7, 2010 at 8:36 am

if this same thing you gave yeah it was so delicious like Chris i want to have some more teach me how ok.

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2 chris May 7, 2010 at 9:12 am

Make some more! Ish my paborite!

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3 Janelle May 7, 2010 at 10:47 am

I tried it & I liked it a lot! (Cuz I’m always eating leftovers at your apt teehee) I want to make this one day. Mmmm.

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4 RLV May 7, 2010 at 11:54 am

@mom – It’s quite easy, we’ll make it together one day.

@Chris – I’m going to make a bunch after this crazy weekend is over. Sheesh.

@Janelle – Yay! Let me know how it turns out and if you decide to add/substitute anything! Yum!

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5 Emily Martin May 9, 2010 at 7:50 am

Mmmmmm. Now I AM a fan of the savoury breakfast, rather than sweet and this looks like it’d be right up my alley.
The photography is also lovely!

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6 RLV May 9, 2010 at 4:34 pm

@Emily – Yes, these totally made a believer out of savory breakfasts! And thank you for the compliment! Still learning a lot! :)

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7 stovetopstories May 10, 2010 at 10:01 am

You know I LOVE savory breakfasts. I might just have to add this to the list!

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8 RLV May 10, 2010 at 10:10 am

@Jeddlyn – I have to make a batch of these this week for the boy. =P

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