Spinach and Cheese Egg Soufflé in Crescent Rolls Recipe

Introduction

This Spinach and Cheese Egg Soufflé is a delightful breakfast or brunch treat that combines fluffy eggs, savory cheeses, fresh spinach, and crispy bacon all wrapped in buttery crescent roll dough. It’s easy to prepare and makes an impressive dish perfect for family or guests.

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, spinach, bacon, and salt. Mix well.
3. Step 3: Microwave the egg mixture for 30 seconds. Stir, then continue microwaving in 20-second intervals 4 to 5 times until it is slightly thickened but still mostly runny. This helps the mixture hold up under the crescent dough.
4. Step 4: Unroll the crescent roll dough and separate it into four rectangles by pressing the perforated triangles together. Roll each rectangle out to about a 6×6 inch square.
5. Step 5: Place a rolled-out crescent roll in each prepared dish with edges hanging over the sides. Pour about 1/3 cup of the egg mixture into each dish on top of the dough. Sprinkle Asiago cheese evenly over the egg mixture, then fold the dough edges over to partially cover the filling.
6. Step 6: Beat the remaining egg lightly in a small bowl. Using a pastry brush, brush the beaten egg over the exposed crescent dough for a golden finish.
7. Step 7: Bake for 17 to 20 minutes, until the tops are browned and the eggs are set. Remove from oven and let cool slightly before serving.

Tips & Variations

• For a vegetarian version, omit the bacon and add sautéed mushrooms or diced bell peppers for extra flavor and texture.
• If you prefer a more custardy soufflé, reduce the baking time slightly and check for doneness carefully.
• Fresh herbs like chives or parsley can be stirred into the egg mixture for a fresh herbal note.
• Use low-fat cheeses and milk to lighten up the dish without sacrificing flavor.

Storage

Store leftover soufflés covered tightly in the refrigerator for up to 2 days. To reheat, warm in the oven at 350ºF for about 10 minutes or until heated through to maintain the crispiness of the crescent dough. Microwaving may soften the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the egg mixture in advance?

Yes, you can prepare the egg mixture up to one day ahead and keep it refrigerated. Avoid microwaving until you’re ready to assemble and bake to ensure the best texture.

What can I substitute if I don’t have fresh spinach?

You can use frozen spinach that has been thoroughly drained and squeezed dry. Be sure to chop it finely before mixing it in to keep the texture consistent.

Spinach and Cheese Egg Soufflé in Crescent Rolls Recipe

Print Recipe

★★★★★

4.8 from 406 reviews

This Spinach and Cheese Egg Soufflé combines fluffy, cheesy eggs with fresh spinach and crispy bacon, all encased in buttery crescent roll dough. Perfect for a sophisticated breakfast or brunch, the soufflés are baked until golden and set, creating an elegant and satisfying dish that’s quick to prepare and sure to impress.

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

Ingredients

Scale 1x2x3x

Dough

• 1 tube (8 ounces) Pillsbury butter flake crescent rolls
• 1 large egg (for brushing)

Egg Mixture

• 6 large eggs (5 for mixture, 1 reserved for brush)
• 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. Preheat and Prepare Ramekins: Preheat your oven to 375ºF (190ºC). Lightly spray four ramekins or soufflé dishes, each about 4 to 5 inches in diameter, with cooking spray to prevent sticking.
2. Mix Egg Ingredients: In a microwave-safe bowl, combine 5 eggs, milk, heavy cream, sharp cheddar, Monterey Jack, Parmesan cheeses, chopped spinach, crumbled bacon, and salt. Mix thoroughly to blend all ingredients well.
3. Partially Cook Egg Mixture: Microwave the mixture for 30 seconds, then stir. Continue microwaving in 20-second intervals about 4 to 5 times, stirring between each, until the mixture slightly thickens but remains mostly runny. This step helps the filling hold up when folded inside the dough.
4. Prepare Crescent Roll Dough: Unroll the crescent dough tube and separate into four rectangles by pressing perforated triangles together. Roll out each rectangle to roughly a 6 by 6 inch square.
5. Assemble Soufflés: Line each ramekin with a rolled crescent dough square, letting edges hang over the sides. Pour about 1/3 cup of the egg mixture into each lined ramekin. Sprinkle shredded Asiago cheese evenly over each portion, then fold the excess dough over the filling, enclosing it.
6. Brush with Egg Wash: Beat the reserved egg lightly in a small dish and brush it over the top of each folded crescent roll to achieve a golden, glossy finish when baked.
7. Bake: Place the assembled soufflés in the oven and bake for 17 to 20 minutes, or until the tops are browned and the egg filling is fully set.

Notes

• Microwaving the egg mixture gently before baking helps prevent the dough from becoming soggy by thickening the filling slightly.
• Ensure the ramekins are well greased to make removing the soufflés easier after baking.
• Substitute bacon with turkey bacon or omit for a vegetarian variation.
• You can add herbs such as chives or parsley for extra flavor.

Keywords: egg soufflé, spinach and cheese, crescent roll breakfast, bacon egg bake, brunch recipe, savory soufflé