Ingredients
5 pcs eggs, large, whole, divided
3 tbsp frozen spinach, thawed
2 tsp onions, minced
2 tsp red bell peppers, minced
2 tbsp whole milk
2 tbsp half-and-half
1 tbsp Parmesan cheese, shredded
1 tbsp unsalted butter, softened
¼ cup Asiago cheese, shredded
½ cup Cheddar cheese, shredded
¼ cup Monterey Jack cheese, shredded
¼ tsp salt
1 pkg crescent dinner rolls, refrigerated
2 tbsp water
Preparation
Preheat your oven to 375 degrees F.
Place the spinach, onion, and red peppers together in a bowl.
Pour in 2 tablespoons of water and cover the bowl with plastic wrap.
Poke a few holes in the plastic wrap and microwave for a minute.
In another bowl, beat 4 of the eggs. Add the milk, half-and-half, Monterey Jack cheese, Cheddar cheese, Parmesan cheese, and salt.
Mix the ingredients well and then add in the heated and drained vegetables.
Microwave this bowl for 1 minute in medium-high heat. Stir and repeat this process 4 more times.
Divide your puff pastry into 4.
Brush the inside of a souffle cup with butter.
Line each cup with the puff pastry pieces. Pour the egg mixture equally into each cup.
Sprinkle the Asiago cheese over the egg mixture in each tin. Gently fold the dough pieces over top.
In a small bowl beat the last egg and then brush the whisked mixture on the crust of each souffle.
Bake for 30 minutes.
Your egg soufflés are now ready. Have fun serving them!
