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

Before you jump to Spinach and Artichoke Baked Egg Souflae recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Many of us have been conditioned to believe that comfort foods are not good and must be avoided. Often, if your comfort food is basically candy or other junk foods, this is true. Soemtimes, comfort foods can be utterly nourishing and good for us to consume. Some foods actually do improve your mood when you consume them. When you are feeling a little down and need an emotional boost, try some of these.

Your mood can really be helped by green tea. You were simply anticipating to read that in this article, weren’t you? Green tea is loaded with an amino acid known as L-theanine. Research has found that this amino acid induces the production of brain waves. This helps focus your mental energy while simultaneously relaxing the rest of your body. You knew that green tea helps you feel a lot healthier. Now you know that it helps you to raise your moods as well!

As you can see, you don’t have to turn to junk food or foods that are bad for you just so to feel better! Try a few of these instead!

We hope you got insight 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 cook that.

The ingredients needed to cook Spinach and Artichoke Baked Egg Souflae:
  1. Take 4 tbsp fresh spinach
  2. Take 3 tbsp artichoke hearts
  3. Take 2 tsp minced onions
  4. Use 5 eggs
  5. Use 2 tbsp whole milk
  6. Provide 2 tbsp heavy cream
  7. You need 1/4 cup shredded cheddar
  8. Get 1/4 cup monterey jack cheese
  9. Prepare 1 tbsp parmesan cheese
  10. Provide 1/4 tsp salt
  11. Use 8 oz pillsbury crescent rolls
  12. Use 1/4 cup asiago cheese
  13. Take 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.

Here is how you cook that. Butter a souffle dish or ramekins with butter and dust the insides with parmesan cheese or bread crumbs. Combine bechamel sauce, salt, red pepper and a pinch of ground white pepper. In another bowl, whisk in the egg yolks, parmesan cheese and half the bechamel sauce. Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl.

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