You know how much I love a good brunch recipe, and I have a delightful simple egg souffle recipe to share! Do you know May is National Egg Month? Eggs are such a great source of protein, and are an important part of a healthy breakfast! My family enjoys eggs in a wide variety 🙂 When it comes to a healthy breakfast, eggs are my go to!
I love to use Pete and Gerry’s Organic Eggs. Their product has a rich, flavorful taste that you can only get from organic, free range hens. You know you are getting the best of the best when using Pete & Gerry’s Organic Eggs!
- Eggs contain a whole lot of vitamins—this includes vitamins D, B12, A, K, riboflavin, and other antioxidants, all of which support the body in varying ways.
- Eggs also contain a robust amount of the antioxidant selenium, which helps prevent chronic disease and the breakdown of body tissues.
- Eggs are considered a nutrient dense food, and for good reason. They have high amounts of beneficial nutrients like lutein, zeaxanthin, and choline in relation to their total caloric content.
- Omega-3 fatty acids are like superheroes: they can help regulate blood clotting, inflammation, and genetic function
- Eggs are unprocessed, which means they contain no additives or hard-to-pronounce ingredients.
Now for the good part. Check out this simple souffle, that is sure to be a hit at your next brunch!
1 tube butter flake crescent rolls
6 large Pete & Gerry’s eggs (keep one aside for brushing the tops of the crescent rolls)
2 tablespoons milk
2 tablespoons heavy cream
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 tablespoon Parmesan cheese
3 tablespoons finely chopped fresh spinach
4 slices bacon cooked and crumbled or 1/4 cup of crumbled meat of choice
1/4 teaspoon salt
1/4 cup shredded Asiago cheese
Preheat the oven to 375 degrees.
In a small microwaveable bowl, combine eggs, milk, heavy cream, cheddar cheese, monterey jack cheese, parmesan cheese, spinach, bacon and salt. Mix well.
- Microwave this mixture for 30 seconds. Stir the mixture, then continue to microwave it in 20 second intervals about 4-5 times. You want the egg mixture to get slightly thickened. It should still be very runny and uncooked, but since it is just a little bit thicker, it will help hold up the crescent roll dough when you fold it over the top.
Unroll the crescent roll dough and separate it into four rectangles. Press the triangles together to make rectangles. Roll out each rectangle until it is a square.
Spray 4 ramekins or souffle dishes with cooking spray. Lay a rolled out crescent roll in each dish, with the edges hanging over the sides. Pour 1/3 cup egg mixture on top of each crescent roll dough. Sprinkle the Asiago cheese on top of the egg mixture, dividing the cheese between the 4 ramekins. Fold the crescent roll dough overtop the egg mixture.
Take the remaining egg and beat it lightly in a small dish. Using a pastry brush, brush the egg on top of the crescent roll dough.
Bake at 375 for 20 minutes, or until browned on top. Enjoy!
This recipe is easy to duplicate. Also, if you would like to add other meat besides bacon, you can easily exchange it and do so. This would be yummy with sausage too. Now you have a delicious, simple souffle to add to your repertoire!