There’s a certain allure to the way a dish can transform your mood, especially when it involves a delightful Spinach and Cheese Egg Soufflé. Picture this: the scent of bacon sizzling in a pan, mingled with the fresh earthiness of spinach, all enveloped in a rich, cheesy embrace. This recipe emerged from a spontaneous Sunday morning craving for something warm, comforting, and undeniably delicious.
After a week filled with mundane meals and takeout options that left me uninspired, I was ready for a culinary adventure right in my own kitchen. The best part? This savory soufflé is surprisingly easy to make, elevating your weekend brunch game while also satisfying your hunger without the hassle. Bid farewell to greasy fast food and welcome the vibrant flavors of cheddar, Monterey Jack, and a medley of fresh ingredients that will not only awaken your palate but also impress any brunch guest. Ready to indulge in this creamy, cheesy masterpiece? Let’s dive into the delicious details!
Why will you love this Spinach and Cheese Egg Soufflé?
Divine combination: The blend of cheeses – sharp cheddar, creamy Monterey Jack, and a sprinkle of Parmesan – creates a flavor explosion that every cheese lover craves.
Quick prep: In just 20 minutes, you can whip up this elegant dish, perfect for impressing guests or treating yourself on a lazy weekend.
Endless versatility: Feel free to add your favorite veggies or switch up the cheeses for a personalized touch.
Crowd-pleasing delight: With its gorgeous presentation and comforting flavors, this soufflé is bound to be the star of your brunch table.
Healthy ingredients: Packed with protein from eggs and nutrients from spinach and bacon, it’s a nourishing choice for any meal.
For more crowd favorites, don’t miss out on our mouthwatering healthy brunch ideas.
Spinach and Cheese Egg Soufflé Ingredients
For the Dough
• Pillsbury butter flake crescent rolls – a flaky base that complements the rich filling perfectly.
For the Egg Mixture
• Large eggs – essential for that smooth, soufflé-like texture; save one for brushing.
• Milk – adds creaminess; you can use almond milk for a dairy-free option.
• Heavy cream – brings a luxurious richness to the dish.
• Shredded sharp cheddar cheese – this gives a robust flavor that every bite enjoys.
• Shredded Monterey Jack cheese – its creamy texture enhances the melt-in-your-mouth experience.
• Parmesan cheese – a little sprinkle to elevate the umami goodness.
• Finely chopped fresh spinach – packed with nutrients, it brings freshness and color.
• Cooked and crumbled bacon – adds a savory crunch that pairs beautifully with the cheese.
• Salt – to enhance all the wonderful flavors coming together.
• Shredded Asiago cheese – adds a touch of zing, making your Spinach and Cheese Egg Soufflé even more delightful.
Feel free to add your favorite herbs or spices for an extra personalized touch!
How to Make Spinach and Cheese Egg Soufflé
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Preheat your oven to 375ºF. Give four ramekins or souffle dishes a light spray of cooking spray to prevent sticking before we dive into the deliciousness!
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Combine the egg mixture: In a small microwave-safe bowl, whisk together 5 eggs, milk, heavy cream, cheddar cheese, Monterey Jack cheese, Parmesan cheese, spinach, bacon, and salt until fully blended. This flavorful mix will be the heart of your soufflé.
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Warm the mixture: Microwave it for 30 seconds, then stir. Continue microwaving in 20-second intervals about 4-5 times until it thickens slightly—remember, it should still be a tad runny.
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Prepare the dough: Unroll the crescent roll dough and separate it into four rectangles. Firmly press the perforated seams together, then roll each rectangle into a 6×6 square to fit your ramekins just right.
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Form the base: Gently lay each rolled-out crescent dough into a ramekin, letting the edges hang over the sides. Pour about ⅓ cup of the egg mixture into each crescent roll, allowing that cheesy goodness to flow!
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Top with cheese: Generously sprinkle the shredded Asiago cheese on top of the egg mixture in each ramekin, dividing it evenly among all four. With a loving fold, bring the crescent edges over the filling, creating a lovely little package.
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Brush the egg: In a small bowl, beat the remaining egg lightly. Brush this golden mixture over the top of the crescent roll dough for a beautiful, glossy finish.
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Bake your soufflés: Place them in the oven for about 17-20 minutes, or until the tops are perfectly browned and the eggs are set. Your kitchen will be filled with an irresistible aroma!
Optional: Serve with a sprinkle of fresh herbs for an extra pop of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Spinach and Cheese Egg Soufflé
Fridge: Store any leftovers in an airtight container for up to 3 days; simply reheat in the microwave or oven until warmed throughout.
Freezer: To freeze, wrap individual servings in plastic wrap and place them in a freezer-safe bag for up to 2 months; label with the date for easy tracking.
Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat in the oven at 350ºF for about 15-20 minutes until heated through, making sure the cheese stays melty.
Serving tip: Enjoy your reheated Spinach and Cheese Egg Soufflé with a fresh side salad or some fruit for a delightful brunch experience!
Spinach and Cheese Egg Soufflé Variations
Get ready to unleash your creativity in the kitchen! Customize this dish with delightful flavors and textures that will tantalize your taste buds.
- Dairy-Free: Substitute almond milk for regular milk and use dairy-free cheese alternatives to make this soufflé suitable for vegan diets.
- Veggie Boost: Add roasted red peppers or sliced mushrooms for an extra layer of flavor and a colorful presentation. The more greens, the merrier!
- Herbed Delight: Incorporate fresh herbs like dill or chives into the egg mixture for an aromatic twist. It elevates the comforting essence!
- Spicy Kick: Sprinkle in some crushed red pepper flakes or jalapeños to give your soufflé a warm, zesty kick that will wake up your taste buds.
- Smoky Flavor: Swap bacon for smoked turkey or smoked sausage for a deliciously savory depth that enriches the dish.
- Nutty Crunch: Add a sprinkle of toasted pine nuts or walnuts on top just before serving for an extra crunch that complements the creamy soufflé.
- Cheese Lover’s Dream: Try experimenting with different cheese combinations, like gouda or feta, for layers of unique flavors and textures that wow every palate.
- Sweet Twist: For a surprising twist, fold in some sautéed onions and a touch of maple syrup for a sweet-savory experience that teases the palate just right!
Make Ahead Options
These Spinach and Cheese Egg Soufflés are perfect for busy home cooks looking to save time during hectic mornings! You can prepare the egg mixture and refrigerate it for up to 24 hours in advance. Simply combine the eggs, dairy, cheeses, spinach, bacon, and seasoning, then store it in an airtight container to maintain freshness. Additionally, you can roll out the crescent dough and line the ramekins, covering them with plastic wrap (just avoid pressing down too hard to prevent sogginess). When you’re ready to bake, pour the chilled egg mixture into the prepared dishes, brush with egg, and bake as directed for a delicious, hassle-free brunch that’s just as delightful as when freshly made!
What to Serve with Spinach and Cheese Egg Soufflé?
Picture a joyous brunch table where your vibrant soufflé takes center stage; pair it with delightful sides to elevate your meal further.
- Fresh Fruit Salad: A colorful medley of seasonal fruits adds a refreshing burst, balancing the richness of the soufflé beautifully.
- Crispy Bacon Strips: Extra crispy bacon brings that satisfying crunch; it’s a classic that complements the cheesy goodness perfectly.
- Mixed Greens Salad: A bright salad of mixed greens with a light vinaigrette adds a peppery bite, enhancing the rich flavors of the dish.
- Savory Herb Roasted Potatoes: Roasted potatoes with a sprinkle of herbs offer a delightful texture contrast, making each bite even more satisfying.
- Herbed Yogurt Dip: A cool and creamy yogurt dip with fresh herbs creates a lovely contrast to the warm, cheesy soufflé.
- Chilled Mimosa: The citrusy sparkle of a mimosas contrasts with the hearty flavors, making it a refreshing drink companion for your brunch spread.
- Decadent Chocolate Croissant: Pair a warm, flaky chocolate croissant for a sweet indulgence that turns your brunch into a delightful feast!
Enjoy mixing and matching these sides for an unforgettable brunch experience with your Spinach and Cheese Egg Soufflé!
Tips for the Best Spinach and Cheese Egg Soufflé
Use Fresh Spinach: Fresh, finely chopped spinach will give a brighter flavor and texture compared to frozen spinach, which can make the dish watery.
Watch the Cooking Time: Check your soufflés a minute or two before the time is up. Overbaking can lead to dryness; they should be golden and puffy when done.
Don’t Skip the Egg Wash: Brushing the top with the beaten egg creates a beautiful golden finish that enhances the presentation of your Spinach and Cheese Egg Soufflé.
Even Mixing: Ensure your egg mixture is well-combined for consistent flavor in every bite. Lumpy mixtures can lead to uneven cooking.
Let It Rest: Allow your soufflés to sit for a few minutes after baking. This helps set them and can make them easier to serve without collapsing.
Personalize Your Cheese: Feel free to substitute or mix different cheeses based on your preferences; just ensure that they melt well for the best tasting soufflé.
Spinach and Cheese Egg Soufflé Recipe FAQs
What type of spinach is best for this recipe?
Absolutely! Fresh spinach is preferred for this Spinach and Cheese Egg Soufflé as it offers a vibrant flavor and texture. When using fresh spinach, make sure to finely chop it to ensure even distribution in the soufflé. Avoid frozen spinach as it may introduce excess moisture, leading to a soggy dish.
How should I store leftovers of the Spinach and Cheese Egg Soufflé?
I recommend placing any leftovers in an airtight container and storing them in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the microwave for a couple of minutes or bake in the oven at 350ºF until warmed through.
Can I freeze Spinach and Cheese Egg Soufflé?
Yes, freezing is a great option! Wrap individual servings tightly in plastic wrap, then place them in a freezer-safe bag. They can be stored for up to 2 months. When you’re ready to eat, thaw in the fridge overnight and reheat in the oven at 350ºF for about 15-20 minutes until heated through and cheesy goodness is restored!
What should I do if my soufflé puffs up too much while baking?
Very! If you notice your soufflé puffing excessively, it might be due to an overmixing of the egg mixture or the initial microwave time being too long. Ensure you microwave the egg mixture only until it thickens slightly but remains runny, and avoid over-whipping to keep it light and airy. If your soufflé does puff excessively and then deflates, don’t worry; it will still taste delicious!
Is this recipe suitable for people with allergies?
Definitely! However, keep in mind that this recipe contains dairy, eggs, and bacon, which are common allergens. If you’re cooking for someone with dietary restrictions, you can easily modify the recipe. Substitute the milk with a dairy-free option and omit the bacon for a vegetarian version. Always check labels on cheese for any hidden allergens that could affect guests.
Can I customize the cheeses in this soufflé?
Absolutely! The more the merrier! Feel free to swap the cheeses based on your preference or what you have on hand. Creamy goat cheese or smoked Gouda can add unique flavors. Just make sure to choose cheeses that melt well, maintaining the creamy texture that makes this soufflé so delightful!
Spinach and Cheese Egg Soufflé for a Delicious Weekend Brunch
Ingredients
Equipment
Method
- Preheat your oven to 375ºF. Give four ramekins or souffle dishes a light spray of cooking spray to prevent sticking.
- In a small microwave-safe bowl, whisk together 5 eggs, milk, heavy cream, cheddar cheese, Monterey Jack cheese, Parmesan cheese, spinach, bacon, and salt until fully blended.
- Microwave the mixture for 30 seconds, then stir. Continue microwaving in 20-second intervals about 4-5 times until it thickens slightly.
- Unroll the crescent roll dough and separate it into four rectangles. Press the perforated seams together, then roll each rectangle into a 6x6 square.
- Lay each rolled-out crescent dough into a ramekin, letting the edges hang over the sides. Pour about ⅓ cup of the egg mixture into each crescent roll.
- Sprinkle the shredded Asiago cheese on top of the egg mixture in each ramekin. Fold the crescent edges over the filling.
- In a small bowl, beat the remaining egg lightly and brush it over the top of the crescent roll dough.
- Bake for about 17-20 minutes, or until the tops are browned and the eggs are set.