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Spinach and Cheese Egg Souffle Recipe

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This recipe for Spinach and Cheese Egg Souffle, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janet Boehm


1 tube Pillsbury butter flake crescent rolls
6 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 of bacon, cooked and crumbled
1/4 teaspoon salt
1/4 cup shredded Asiago cheese

Preheat the oven to 375 degrees.
2. In a small microwaveable bowl, combine 5 eggs, milk, heavy cream, cheddar cheese, monterey jack cheese, Parmesan cheese, spinach, bacon and salt. Mix well. Microwave this mixture for 30 seconds. Stir the mixture, then continue to microwave it in 20 second intervals about 4-5 times. You want the egg mixture to get just a tad thickened. It will still be very runny and uncooked, but the fact that it is just a tiny bit thicker will help hold up the crescent roll dough when you fold it over the top.
3. Unroll the crescent roll dough and separate it into four rectangles. Press the perforated triangles together to make rectangles. Roll out each rectangle until it is in about a 6x6 square.
4. Spray four ramekins or souffle dishes (about 4-5 inches in diameter) with cooking spray. Lay a rolled out crescent roll in each dish, with the edges hanging over the sides. Pour 1/3 cup egg mixture on top of each crescent roll dough. Sprinkle the Asiago cheese on top of the egg mixture, diving the cheese between the 4 ramekins. Fold the crescent roll dough overtop the egg mixture.
5. Take the remaining egg and beat it lightly in a small dish. Using a pastry brush, brush the egg on top of the crescent roll dough.
6. Bake at 375 for 20 minutes, or until browned on top.




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