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Spinach and Cheese Egg Souffle

Makes approximately four 4” souffles


1 Tube Pillsbury Butter Flake Crescent Rolls (8 ounces)

6 Large Eggs (keep one aside for brushing the tops of the crescent rolls)

2 Tablespoons Milk

2 Tablespoons Heavy Cream

¼ Cup Shredded Sharp Cheddar Cheese

¼ Cup Shredded Monterey Jack Cheese

1 Tablespoon Parmesan Cheese

3 Tablespoons Finely Chopped Fresh Spinach

4 Slices Bacon, Cooked and Crumbled

¼ Teaspoon Salt

¼ Cup Shredded Asiago Cheese


Heat oven to 375 degrees.

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 to 5 times. You want the egg mixture to get just slightly thickened. It will still be very runny and uncooked.

Unroll the crescent roll dough and separate it into four rectangles. Press the perforated triangles together to make the rectangles. Roll out each rectangle until it is in about a 6”x6” square.

Liberally grease four 4” ramekins or souffle dishes. Lay the rolled out crescent dough 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, dividing the cheese between the four ramekins. Fold the crescent roll dough over the top of the egg mixture.

Take the remaining egg and beat it lightly in a small bowl. Using a pastry brush, brush the egg on top of the crescent roll dough.

Bake at 375 degrees 17 to 20 minutes, or until browned on top and eggs are set.

Download recipe here

Spinach and Cheese Egg Souffle
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