Spinach & Artichoke Breakfast Souffles




  1. Preheat oven to 350 degrees
  2. Wrap the eight crescent rolls over the cupcake pan to create a little bit of a cup. Bake for 6-7 minutes at 375 degrees.
  3. Spray 4 individual souffle bowls with nonstick cooking spray.
  4. Saute spinach, artichoke hearts and garlic in one tablespoon olive oil for 2-3 minutes or until spinach begins to wilt. Remove from heat and allow to cool.
  5. Mix, eggs, egg whites, half n half, Parmesan cheese, Gouda cheese, 1/2 teaspoon of salt and 1/4 teaspoon fresh ground pepper.
  6. Mix the spinach & artichoke mixture in the with the egg mixture.
  7. Arrange 2 crescent rolls in each souffle bowl. Ladle the egg mixture over the crescent rolls dividing it equally between the four bowls.
  8. Bake for 25 minutes. Cool for 10 minutes before serving.

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