Spinach and Cheese Egg Soufflé Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
