Spinach and Cheese Egg Soufflé in Crescent Rolls Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
