Oh Come On, It's Just Another Blog About Eggs

My new sister-in-law, Lauren, kindly pointed out that I blog about eggs ALL THE TIME. But, it's because my husband loves them so incredibly much. And, since I love him even more than that, I make him an egg-based breakfast on the daily!

He could do with the same boring egg/egg beaters blend, two sausages and three corn tortillas every morning, but I, quite frankly, get sick of making that! I am pretty good about switching it up for him with Soyrizzo and cheese eggs and various casseroles, and we all know about the emu egg, but I've got to say my latest breakfast debut was by far the best yet!

So, everytime we are up visiting Peter and Irma, we have to get the egg souffles from Panera Bread. Irma got a bunch of them for us one time when we were visiting and we are HOOKED!

Well, the other night I made a couple crescent rolls with our dinner and saved the dough. I found this recipe online and adapted it for the stuff we had in our house. Instead of the spinach and artichoke, I used ham and cheese, and it was DELICIOUS. I usually only do the egg breakfasts on the weekend, but I think I may have eaten at least half of the three souffles I made.

So, if you are interested, I thought I would write out this recipe...it's very easy, but like I said, I just used eggs, milk, pieces of ham and cheese. Oh, and I only needed to bake it for 20 minutes.

Panera Bread's Spinach Artichoke Baked Egg Souffle

3 tablespoons frozen spinach, thawed
3 tablespoons minced artichoke hearts
2 teaspoons minced onion1 teaspoon minced red bell pepper
5 eggs
2 tablespoons milk
2 tablespoons heavy cream
1/4 cup shredded cheddar cheese1/4 cup shredded Monterey Jack cheese
1 tablespoon shredded Parmesan cheese
1/4 teaspoon salt
1 8-ounce tube Pillsbury Crescent butter flake doughmelted butter
1/4 cup shredded Asiago cheese

Preheat oven to 375 degrees F.

Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.

Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.

Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.

Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.

Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture. Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.

Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.

*Serves 4. You can make the spinach and bacon version of this dish by substituting 4 pieces of cooked and crumbled bacon for the artichoke hearts. Simply leave the artichoke out of the recipe above, and then add the bacon to the egg mixture before you microwave it.If you'd like to make bigger souffles, double up on all the filling ingredients, and bake the souffles in 6-inch ramekins. You will also have to extend the baking time by 5 minutes.

ENJOY!