Spinach and Cheese Egg Soufflé Recipe

Introduction

This Spinach and Cheese Egg Soufflé is a delightful breakfast or brunch treat that combines fluffy eggs with savory cheeses and fresh spinach, all wrapped in a buttery crescent roll crust. It’s easy to prepare and perfect for impressing guests or enjoying a special morning at home.

Ingredients

• 1 tube Pillsbury butter flake crescent rolls (8 ounces)
• 6 large eggs (keep one aside for brushing the tops)
• 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

Instructions

1. Step 1: Preheat the oven to 375ºF. Spray four ramekins or soufflé dishes (about 4-5 inches in diameter) with cooking spray.
2. Step 2: In a small microwave-safe bowl, combine 5 eggs, milk, heavy cream, cheddar cheese, Monterey Jack cheese, Parmesan cheese, chopped spinach, crumbled bacon, and salt. Mix well.
3. Step 3: Microwave the mixture for 30 seconds. Stir, then microwave in 20-second intervals 4-5 times, until it thickens slightly but remains runny enough to pour.
4. Step 4: Unroll the crescent roll dough and separate it into four rectangles by pressing the perforations together. Roll each rectangle into a 6×6 inch square.
5. Step 5: Place a rolled crescent roll square in each ramekin, letting the edges hang over the sides. Pour about 1/3 cup of the egg mixture into each, then sprinkle Asiago cheese evenly on top. Fold the dough edges over the filling to partially cover it.
6. Step 6: Beat the remaining egg lightly and brush it over the exposed tops of the crescent roll dough.
7. Step 7: Bake for 17-20 minutes, until the tops are golden brown and the eggs are set. Serve warm.

Tips & Variations

• For a vegetarian version, omit the bacon and add sautéed mushrooms or diced bell peppers instead.
• Use a mix of your favorite cheeses to customize the flavor, such as Gruyère or feta.
• Make sure not to overcook the egg mixture in the microwave; it should thicken slightly but not fully cook before baking.
• Serve with a fresh salad or fruit for a balanced meal.

Storage

Store leftover soufflés covered in the refrigerator for up to 2 days. Reheat in a 350ºF oven for about 10 minutes or until warmed through to retain the flaky crescent roll texture. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the soufflés ahead of time?

Yes, you can assemble the soufflés a few hours in advance, keep them covered in the fridge, and bake just before serving. Avoid assembling more than a day ahead to maintain freshness.

What can I use if I don’t have crescent rolls?

Puff pastry sheets make a great substitute, offering a similar flaky and buttery crust that pairs well with the egg filling.

Spinach and Cheese Egg Soufflé Recipe

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★★★★★

4.8 from 81 reviews

This Spinach and Cheese Egg Soufflé recipe combines flaky crescent roll dough with a rich, cheesy egg mixture loaded with fresh spinach and crispy bacon. Perfect for a hearty breakfast or brunch, these individual soufflés are baked until golden and puffed, offering a delightful balance of creamy eggs, sharp cheeses, and savory bacon in every bite.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 individual soufflés 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 tube Pillsbury butter flake crescent rolls (8 ounces)

Egg Mixture

• 6 large eggs (keep one aside for brushing)
• 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 (for topping)

Instructions

1. Preheat Oven and Prepare Dishes: Preheat your oven to 375ºF (190ºC) and spray four ramekins or souffle dishes (about 4-5 inches in diameter) with cooking spray to prevent sticking.
2. Mix Egg Ingredients: In a small microwave-safe bowl, combine 5 eggs, milk, heavy cream, sharp cheddar cheese, Monterey Jack cheese, Parmesan cheese, chopped spinach, crumbled bacon, and salt. Stir the mixture well.
3. Partially Cook Egg Mixture: Microwave the egg mixture for 30 seconds. Stir, then continue microwaving in 20-second intervals 4-5 times, stirring in between until the mixture is slightly thickened but still runny. This helps the crescent dough hold up when folded over.
4. Prepare Crescent Dough: Unroll the crescent roll dough and separate it into four rectangles by pressing perforated triangles together. Roll each rectangle out to about 6×6 inches.
5. Assemble Soufflés: Place each rolled-out crescent dough piece into a prepared ramekin, letting edges hang over the sides. Pour about 1/3 cup of the egg mixture into each dish on top of the dough. Sprinkle the shredded Asiago cheese evenly over the egg mixture. Then fold the dough edges over the filling to seal.
6. Brush with Egg Wash: Beat the remaining egg lightly and use a pastry brush to coat the top of each crescent-wrapped soufflé with the egg wash for a golden finish.
7. Bake: Bake the soufflés in the preheated oven for 17-20 minutes, or until the tops are golden brown and the eggs are fully set.

Notes

• Partially microwaving the egg mixture before baking ensures the filling holds together better when wrapped in the crescent dough.
• Bacon can be substituted with cooked sausage or omitted for a vegetarian option.
• Fresh spinach is preferred for this recipe, but frozen spinach (thawed and drained) can be used as well.
• Make sure to brush the tops with egg wash for a shiny, golden crust.
• Serve warm for best texture and flavor.

Keywords: egg soufflé, spinach cheese soufflé, crescent roll breakfast, baked egg dish, brunch recipe, bacon egg bake