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Panera's artichoke and spinach egg souffle is a longtime favorite, skip the long line and make it at home with this copycat recipe! Fluffy eggs in a delicious spinach artichoke batter baked in layers of light flakey crust will impress weekend guests and the best part is they are SO easy to We made their Spinach and Artichoke Egg Souffles and had such a fun time making them! VARIATIONSWant to mimic your favorite Panera soufflé flavor?
Spinach and Artichoke Baked Egg Souflae is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Spinach and Artichoke Baked Egg Souflae is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have spinach and artichoke baked egg souflae using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spinach and Artichoke Baked Egg Souflae:
- Make ready 4 tbsp fresh spinach
- Take 3 tbsp artichoke hearts
- Take 2 tsp minced onions
- Make ready 5 eggs
- Make ready 2 tbsp whole milk
- Get 2 tbsp heavy cream
- Make ready 1/4 cup shredded cheddar
- Take 1/4 cup monterey jack cheese
- Get 1 tbsp parmesan cheese
- Get 1/4 tsp salt
- Make ready 8 oz pillsbury crescent rolls
- Prepare 1/4 cup asiago cheese
- Make ready 1 butter
This is one of my all time favorite dish inspired by Panera Bread Company, a. Panera Bread's Spinach Artichoke Baked Egg Souffle. by RainbowButterfly. Panera Bread's Baked Spinach and Artichoke Egg Souffle reminds me of a breakfast Hot Pocket, if a Hot Pocket tasted really good. With eggs, cheese, spinach, and artichoke hearts baked into a buttery crust, this super-cool presentation will earn you big bonus points from your crew in the a.m.
Steps to make Spinach and Artichoke Baked Egg Souflae:
- Heat oven to 375°F
- 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.
- 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.
- Microwave mixture for 30 seconds on high and stir. Repeat this step 4-5 times until the eggs are runny but not fully cooked.
- 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)
- Brush some melted butter in a 4 inch baking dish or oven safe bowl. Place your rectangular crescent in the bowl.
- 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.
- 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.
Complete nutrition information for Spinach & Artichoke Baked Egg Souffle from Panera including calories, Weight Watchers points, ingredients and allergens. This eggless soufflé definitely deserves a spot on your breakfast table! Chop up your veggies except artichoke hearts and spinach. Place onions, pepper and garlic in a. Crack eggs and combine baking powder, garlic herb seasoning, and sour cream into medium bowl, whisk vigorously until blended.
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