Side Items

Egg Souffle is for Breakfast.

Egg Souffle takes several minutes to prepare.

Egg Souffle takes 20 minutes to cook.

Egg Souffle makes 4 servings.

The ingredients for Egg Souffle are:

3 T. frozen spinach, thawed
3 T. minced artichoke hearts
2 t. minced onion
1 t. minced red bell pepper
4 eggs
2 T. skim milk
2 T. fat free half & half
1/4 cup shredded Cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 T. shredded Parmesan cheese
1/4 t. salt
1 can reduced fat Pillsbury crescent roll dough
2 T. butter, melted
1/4 cup Asiago cheese

Here is how you make Egg Souffle:

Preheat oven to 375 degrees.Combine spinach, artichoke hearts, onion and red bell pepper in a small bowl. Add 2 tablespoons of water; microwave on high for 3 minutes.Beat eggs, add in milk, half & half, Cheddar cheese, Monterey Jack cheese, Parmesan and salt. Stir in spinach mixture. Microwave egg mixture for 30 seconds on high; then stir. Do this until you have a very runny scrambled egg mixture. Unroll and separate crescent dough into 4 rectangles. Don't tear the dough along the perforations that make triangles. Pinch the dough together along those diagonal perforations so you have 4 rectangles. Use a rolling pin to stretch the rectangles into a 6x6" square.Brush melted butter inside 4 (4") baking dishes or ramekins. Line each dish with the dough; then spoon equal amounts of egg mixture into each dish. Sprinkle 1 tablespoon of Asiago cheese on top of egg mixture in each dish; gently fold dough over the mixture.Bake 15-20 minutes or until dough is browned. Remove from oven and cool for 5 minutes. Serve hot.

The nutritional information for Egg Souffle is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 349.4

• Total Fat: 22.8 g
• Cholesterol: 35.4 mg
• Sodium: 772.5 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 0.0 g
• Protein: 13.3 g