Recipe Swap - Panera Bread's Spinach Artichoke Baked Egg Souffle

The theme for the latest recipe swap was breakfast, which happens to be one of my favorite meals to prepare. I generally prefer savory over sweet breakfast foods and I lucked out when I was assigned Panera Bread's Spinach Artichoke Baked Egg Souffle from Joanna. I love spinach and artichoke together, but add in eggs and a flaky crust and I'm in heaven.

I stuck pretty close to the original recipe, only subbing American for the Monterery Jack cheese and using Pecorino instead of Asiago since I had both on hand. I didn't realize how long these would take to prepare so instead of eating one hot out of the oven I allowed them all to cool, froze three and ate one for breakfast the next day. It was very easy to reheat (microwaved for a few minutes, then crisped up in the toaster oven).

Next time I'll leave out the red pepper because I felt it overwhelmed the other flavors. I'm hit or miss with peppers in general, though. I think leaving them out will allow the spinach and artichoke flavors to shine, which is what I wanted. These were still very tasty and I'll definitely make them again, being sure to plan ahead so I can enjoy one fresh from the oven.

Panera Bread's Spinach Artichoke Baked Egg Souffle
From Newlywed and Newly Cooking (as published by Good Morning America, 2008)

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

Spray four 4-inch baking dishes or ramekins with cooking spray. 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.