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Spinach and Artichoke Baked Egg Souflae
Spinach and Artichoke Baked Egg Souflae

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Among the first sorts of foods you need to be eating plenty of, is various berries. You will realize that most berries have substantial amounts of Vitamin C that you must know is good for your body. Yet another thing you will recognize is that the antioxidants in berries will be higher than just about any other food that you may choose to eat and this can assist with your circulatory system. Most individuals already realize that cells begin to break down over time and the addition of antioxidants in your diet can help keep your cells far healthier for longer periods of time.

If you determine that your health is important to you, you ought to take these suggestions to heart. Also if you remove all the refined food that you should not be eating anyway, you might find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to spinach and artichoke baked egg souflae recipe. You can have spinach and artichoke baked egg souflae using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Spinach and Artichoke Baked Egg Souflae:
  1. Use 4 tbsp fresh spinach
  2. You need 3 tbsp artichoke hearts
  3. Get 2 tsp minced onions
  4. You need 5 eggs
  5. Take 2 tbsp whole milk
  6. Use 2 tbsp heavy cream
  7. Prepare 1/4 cup shredded cheddar
  8. You need 1/4 cup monterey jack cheese
  9. Take 1 tbsp parmesan cheese
  10. Provide 1/4 tsp salt
  11. Get 8 oz pillsbury crescent rolls
  12. Take 1/4 cup asiago cheese
  13. Provide 1 butter
Steps to make Spinach and Artichoke Baked Egg Souflae:
  1. Heat oven to 375°F
  2. Combine spinach, artichoke hearts, and onion in a small bowl. Add 2 Tbsp of water and cover bowl with plastic and poke holes in top. Microwave on high for 3 mins.
  3. Beat 4 eggs in separate bowl. Mix in milk, heavy cream, cheddar cheese, monterey jack cheese, parmesan cheese, and salt. Combine with spinach and artichoke mix and stir together.
  4. Microwave mixture for 30 seconds on high and stir. Repeat this step 4-5 times until the eggs are runny but not fully cooked.
  5. Unroll crescent rolls into rectangular shapes instead of pulling them apart at the perforated lines. (It helps to pinch together the rolls at the perforated lines to hold your rectangle together)
  6. Brush some melted butter in a 4 inch baking dish or oven safe bowl. Place your rectangular crescent in the bowl.
  7. Next dish out equal amounts of your egg mixture into each crescent and fold the crescent up and pinch all 4 corners together so that none of the egg mixture can fall out in dish.
  8. Take your last egg and beat it in a small bowl and brush over top of each Souflae. Bake for 20 mins or until your crescents are golden brown.

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