Introduction

This Spinach and Cheese Egg Soufflé is a delightful and savory breakfast treat that combines fluffy eggs, fresh spinach, crispy bacon, and a trio of cheeses all wrapped in buttery crescent roll dough. Perfect for a weekend brunch or a special morning meal, it’s both impressive and easy to prepare.

Spinach and Cheese Egg Soufflé with Crescent Roll Crust Recipe - Recipe Image

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

Step 1: Preheat your oven to 375ºF and spray four ramekins or soufflé dishes (about 4-5 inches in diameter) with cooking spray.
Step 2: In a microwave-safe bowl, mix together 5 eggs, milk, heavy cream, cheddar cheese, Monterey Jack cheese, Parmesan cheese, spinach, bacon, and salt until well combined.
Step 3: Microwave the egg mixture for 30 seconds. Stir, then continue microwaving in 20-second intervals 4-5 times, stirring in between, until the mixture just starts to thicken slightly but remains mostly runny.
Step 4: Unroll the crescent roll dough and press the perforated triangles together to form four rectangles. Roll each rectangle out to about a 6×6 inch square.
Step 5: Place each square of dough into a prepared ramekin, letting the edges hang over the sides. Pour about 1/3 cup of the egg mixture into each dish. Sprinkle Asiago cheese evenly over the top. Fold the edges of the dough over the filling to partially enclose it.
Step 6: Beat the remaining egg lightly in a small dish. Brush this egg wash over the dough tops using a pastry brush to help achieve a golden finish.
Step 7: Bake for 17-20 minutes, until the dough is golden brown and the egg mixture is set.

Tips & Variations

For a vegetarian version, omit the bacon and add sautéed mushrooms or diced bell peppers for extra flavor and texture.
Use fresh herbs like chives or parsley mixed into the eggs for a bright, fresh taste.
Make sure not to overcook the egg mixture in the microwave; it should be just thickened but still pourable to avoid a dense soufflé.
Try swapping Asiago cheese for shredded mozzarella or Gruyère for a different cheesy twist.

Storage

Store leftover soufflés covered in the refrigerator for up to 2 days. Reheat gently in a 350ºF oven for about 10 minutes to maintain the crispness of the crescent dough and ensure the eggs are warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the soufflés ahead of time?

You can assemble the soufflés and refrigerate them, unbaked, for a few hours before baking. Just add a few extra minutes to the baking time to ensure they cook through.

What can I use instead of crescent rolls?

If you prefer, puff pastry sheets or biscuit dough can be used as a substitute, but the texture and baking times may vary slightly.

Spinach and Cheese Egg Soufflé with Crescent Roll Crust Recipe

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5 from 466 reviews

This Spinach and Cheese Egg Soufflé is a delightful breakfast or brunch dish featuring a creamy, cheesy egg mixture combined with fresh spinach and crispy bacon, all encased in flaky crescent roll dough. Baked to golden perfection, this soufflé offers a savory, melt-in-your-mouth experience that’s both easy to prepare and impressive to serve.

Author: Tara
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

Egg Mixture

6 large eggs (keep one aside for brushing the tops of the crescent rolls)
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

Prepare the oven and dishes: Preheat your oven to 375ºF (190ºC). Spray four ramekins or soufflé 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 with milk, heavy cream, sharp cheddar cheese, Monterey Jack cheese, Parmesan cheese, finely chopped spinach, crumbled bacon, and salt. Stir thoroughly until well blended.
Partially cook egg mixture: Microwave this mixture for 30 seconds. Stir again, then continue microwaving in 20-second intervals, stirring after each, about 4 to 5 times total. The mixture should become slightly thickened but still very runny to help hold the crescent roll dough when folded.
Prepare crescent roll base: Unroll the crescent roll dough and separate it into four rectangles by pressing together the perforated triangles. Roll each rectangle out to approximately a 6×6 inch square for an even base.
Assemble the soufflé: Place one rolled out crescent roll square into each ramekin, letting the edges hang over the sides. Pour about 1/3 cup of the partially cooked egg mixture into each dish. Sprinkle the shredded Asiago cheese evenly over the egg mixture. Fold the overhanging crescent roll dough over the egg filling to partially cover it.
Brush with egg wash: Beat the remaining egg lightly in a small bowl. Using a pastry brush, gently brush the beaten egg over the crescent roll dough tops to create a golden glaze when baked.
Bake the soufflés: Place the ramekins on a baking sheet and bake in the preheated oven for 17 to 20 minutes, or until the tops are golden brown and the egg mixture is fully set.

Notes

Microwaving the egg mixture partially cooks and thickens it, which helps the crescent roll hold its shape.
For a vegetarian version, omit the bacon or substitute with a plant-based alternative.
Use fresh spinach for best texture and flavor; frozen spinach should be thoroughly drained if used.
The crescent roll dough can be substituted with puff pastry for a flakier texture.
Serve warm for the best taste and texture.

Keywords: Egg Soufflé, Breakfast Recipe, Spinach, Cheese, Crescent Rolls, Bacon, Brunch