INDIVIDUAL BREAKFAST SOUFFLE
Steps:
- Preheat oven to 375 degrees F. Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes. Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper. Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over. Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches. Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture. Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin. Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot. Tidbits: You can make the spinach and bacon version of this dish by substituting 4 pieces of cooked and crumbled bacon for the artichoke hearts. Simply leave the artichoke out of the recipe above, and then add the bacon to the egg mixture before you microwave it.
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[email protected]This recipe is too complicated for me.
Safnan Sabbir
[email protected]I'm not sure if I can make this recipe, but it sounds delicious.
Zohaib Jutt
[email protected]This recipe looks delicious! I'm definitely going to give it a try.
Rosa Mendoza
[email protected]I can't wait to try this recipe again with different fillings.
Ogbonna Chukwuma
[email protected]This souffle is perfect for a special occasion breakfast or brunch.
Blair Willow
[email protected]I've never made a souffle before, but this recipe made it easy. It was a fun and rewarding experience.
Gabriel Santos
[email protected]I substituted some of the ingredients and it still turned out great. This recipe is very versatile.
Nazim Gaming
[email protected]This souffle was a great way to use up some leftover ingredients. It was quick and easy to make, and it tasted delicious.
Moha Hassan Dahir
[email protected]I'm not a huge fan of souffles, but this one changed my mind. It was so delicious and satisfying.
Nathalie Barnes
[email protected]This souffle was a bit tricky to make, but the results were worth it. It was light, airy, and packed with flavor.
Olwethu Dyantyi
[email protected]I've tried many souffle recipes but this one is by far the best. The instructions were clear and the souffle rose beautifully in the oven.
Isa Martinez
[email protected]This recipe was easy to follow and the souffle came out perfect. I will definitely be making this again.
Lehlogonolo Moeke
[email protected]I made this for my family and they all loved it! Even my picky kids ate it without complaint.
Zack Tenk
[email protected]Followed the recipe and it turned out great! Perfect for a weekend brunch.
Sandrs Payne
[email protected]This breakfast souffle was a delightful start to my day! The texture was light and fluffy, and the flavors were perfectly balanced. I especially loved the hint of cheese and herbs.