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Before you jump to Spinach and Artichoke Baked Egg Souflae recipe, you may want to read this short interesting healthy tips about Your Health Can Be Affected By The Foods You Decide To Consume.
Something that some of you may already understand is that by ingesting the right foods can have a massive effect on your health. One of the foods you should be avoiding is any foods you get at a fast food place. The foods that you will get from these fast food places are foods that are incredibly unhealthy, loaded with fat and usually have little to no nutrition. In this post we’re going to be going over foods that you need to be eating that can help you remain healthy and balanced.
Although most of you have been told time and time again that vegetables are good for you, and there is a very good reason why. Potassium is one of the things that you will find in various vegetables, and of course they also contain many various vitamins and minerals you will also need. You will find that one of the veggies we are discussing is broccoli, which is loaded with potassium. Spinach is also something that you may wish to start consuming more of as it has a lot more vitamins and minerals when compared with other vegetables.
For those of you who want to begin living a more healthy life the tips above can help you do that. Something that you ought to actually avoid is all of the processed foods which you can purchase in the stores, and start cooking fresh foods for your meals.
We hope you got benefit from reading it, now let’s go back to spinach and artichoke baked egg souflae recipe. To make spinach and artichoke baked egg souflae you need 13 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Spinach and Artichoke Baked Egg Souflae:
- Prepare 4 tbsp fresh spinach
- Take 3 tbsp artichoke hearts
- Prepare 2 tsp minced onions
- Provide 5 eggs
- Get 2 tbsp whole milk
- Use 2 tbsp heavy cream
- Provide 1/4 cup shredded cheddar
- Take 1/4 cup monterey jack cheese
- Get 1 tbsp parmesan cheese
- Prepare 1/4 tsp salt
- Prepare 8 oz pillsbury crescent rolls
- Get 1/4 cup asiago cheese
- Use 1 butter
Instructions to make Spinach and Artichoke Baked Egg Souflae:
- Heat oven to 375°F
- 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.
- 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.
- Microwave mixture for 30 seconds on high and stir. Repeat this step 4-5 times until the eggs are runny but not fully cooked.
- 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)
- Brush some melted butter in a 4 inch baking dish or oven safe bowl. Place your rectangular crescent in the bowl.
- 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.
- 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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