Spinach and egg recipe


How to prepare Spinach and egg recipe


PANERA BREAD SPINACH AND ARTICHOKE EGG SOUFFLE

2 packages crescent roll dough (or dough from home made croissant recipe)
6 eggs, separated
1/2 cup defrosted spinach, well drained and fluffed
1/4 can plain artichoke hearts, drained, cut in small pieces.
1/4 finely diced red bell pepper
shredded cheese (5 cheese blend)

Method of cooking Spinach and egg recipe

Preheat oven to 350 degrees F.

Roll out crescent roll or croissant dough to a 6 inch square. Line 12 ungreased muffin pan cups or 6 individual souffle pans with dough.

Combine egg yolks, spinach, artichokes, and red peppers; set aside.

Whip whites to soft peaks. Fold into spinach mixture.

Spoon in egg mixture into dough lined cups or dishes. Top each with 2 tablespoons or more of shredded cheese. Fold over dough to cover completely.

Bake in a preheated 350 degree F oven for 30 minutes. Let stand for 10 minutes so egg mixture is not runny.

Your Spinach and egg recipe is ready now

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