Spinach and Artichoke Baked Egg Souflae Recipe

Name: Spinach and Artichoke Baked Egg Souflae
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp fresh spinach; 3 tbsp artichoke hearts; 2 tsp minced onions; 5 eggs; 2 tbsp whole milk; 2 tbsp heavy cream; 1/4 cup shredded cheddar; 1/4 cup monterey jack cheese; 1 tbsp parmesan cheese; 1/4 tsp salt; 8 oz pillsbury crescent rolls; 1/4 cup asiago cheese; 1 butter

Servings: persons

4 tbsp fresh spinach
3 tbsp artichoke hearts
2 tsp minced onions
5 eggs
2 tbsp whole milk
2 tbsp heavy cream
1/4 cup shredded cheddar
1/4 cup monterey jack cheese
1 tbsp parmesan cheese
1/4 tsp salt
8 oz pillsbury crescent rolls
1/4 cup asiago cheese
1 butter

1
Heat oven to 375F
2
Combine spinach, artichoke hearts, and onion in a small bowl.
3
Add 2 Tbsp of water and cover bowl with plastic and poke holes in top.
4
Microwave on high for 3 mins.
5
Beat 4 eggs in separate bowl.
6
Mix in milk, heavy cream, cheddar cheese, monterey jack cheese, parmesan cheese, and salt.
7
Combine with spinach and artichoke mix and stir together.
8
Microwave mixture for 30 seconds on high and stir.
9
Repeat this step 4-5 times until the eggs are runny but not fully cooked.
10
Unroll crescent rolls into rectangular shapes instead of pulling them apart at the perforated lines.
11
(It helps to pinch together the rolls at the perforated lines to hold your rectangle together)
12
Brush some melted butter in a 4 inch baking dish or oven safe bowl.
13
Place your rectangular crescent in the bowl.
14
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.
15
Take your last egg and beat it in a small bowl and brush over top of each Souflae.
16
Bake for 20 mins or until your crescents are golden brown.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tbsp fresh spinach, 3 tbsp artichoke hearts, 2 tsp minced onions, 5 eggs, and more.

Yes, Spinach and Artichoke Baked Egg Souflae falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Artichoke Baked Egg Souflae

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions