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