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Before you jump to Spinach and Artichoke Baked Egg Souflae recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Choosing to eat healthily offers many benefits and is becoming a more popular way of life. There are a number of health conditions associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a healthier lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. People typically think that healthy diets require a great deal of work and will significantly alter the way they live and eat. It is possible, though, to make some small changes that can start to make a difference to our everyday eating habits.

Initially, you will have to be very careful when food shopping that you don’t unthinkingly put things in your shopping cart that you don’t wish to eat. For example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before getting it? Consuming a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.

Hence, it should be somewhat obvious that it’s easy to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to spinach and artichoke baked egg souflae recipe. To cook spinach and artichoke baked egg souflae you only need 13 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Spinach and Artichoke Baked Egg Souflae:

1. You need 4 tbsp fresh spinach
2. Use 3 tbsp artichoke hearts
3. Provide 2 tsp minced onions
4. Provide 5 eggs
5. Prepare 2 tbsp whole milk
6. Take 2 tbsp heavy cream
7. Prepare 1/4 cup shredded cheddar
8. Provide 1/4 cup monterey jack cheese
9. Prepare 1 tbsp parmesan cheese
10. Get 1/4 tsp salt
11. Provide 8 oz pillsbury crescent rolls
12. Use 1/4 cup asiago cheese
13. Get 1 butter

Instructions to make Spinach and Artichoke Baked Egg Souflae:

1. Heat oven to 375°F
2. Combine spinach, artichoke hearts, and onion in a small bowl. Add 2 Tbsp of water and cover bowl with plastic and poke holes in top. Microwave on high for 3 mins.
3. Beat 4 eggs in separate bowl. Mix in milk, heavy cream, cheddar cheese, monterey jack cheese, parmesan cheese, and salt. Combine with spinach and artichoke mix and stir together.
4. Microwave mixture for 30 seconds on high and stir. Repeat this step 4-5 times until the eggs are runny but not fully cooked.
5. Unroll crescent rolls into rectangular shapes instead of pulling them apart at the perforated lines. (It helps to pinch together the rolls at the perforated lines to hold your rectangle together)
6. Brush some melted butter in a 4 inch baking dish or oven safe bowl. Place your rectangular crescent in the bowl.
7. Next dish out equal amounts of your egg mixture into each crescent and fold the crescent up and pinch all 4 corners together so that none of the egg mixture can fall out in dish.
8. Take your last egg and beat it in a small bowl and brush over top of each Souflae. Bake for 20 mins or until your crescents are golden brown.

Here is how you cook that. Butter a souffle dish or ramekins with butter and dust the insides with parmesan cheese or bread crumbs. Combine bechamel sauce, salt, red pepper and a pinch of ground white pepper. In another bowl, whisk in the egg yolks, parmesan cheese and half the bechamel sauce. Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl.

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