Ingredients for Panera Bread's Spinach Artichoke Baked Egg Souffle Bytodd Wilbur
- Frozen Spinach
- 1/2 cup canned artichoke hearts, chopped
- Onions
- Red Bell Pepper
- 4 large eggs
- 1/4 cup milk
- Heavy Cream
- Shredded Cheddar Cheese
- Monterey Jack Cheese
- 1/4 cup grated Parmesan cheese
- Salt
- Pillsbury Refrigerated Crescent Dinner Rolls
- Butter for greasing ramekins
- Asiago Cheese
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How to Make Panera Bread's Spinach Artichoke Baked Egg Souffle Bytodd Wilbur
- Preheat oven to 375°F (190°C).
- Lightly butter four ramekins (approximately 6-ounce size).
- Unroll one can (8 oz) of Pillsbury crescent dough. Gently pinch the dough together along the diagonal perforations to create four rectangles.
- Press each rectangle into a buttered ramekin, ensuring the dough covers the bottom and sides.
- In a medium bowl, whisk together the eggs, cream cheese, milk, Parmesan cheese, and seasonings.
- Stir in the sauteed spinach, artichoke hearts, and mozzarella cheese until well combined.
- Divide the egg mixture evenly among the prepared ramekins.
- Bake for 20-25 minutes, or until the souffles are puffed and golden brown and the filling is set.
- Let cool for a few minutes before carefully removing from ramekins and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
12g
Fat
48g
Carbs
10g
