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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 Power Treats.
Eating healthy foods tends to make all the difference in the way we feel. We have a tendency to feel way less gross after we increase our consumption of wholesome foods and decrease our consumption of unhealthy foods. A little bit of pizza doesn’t cause you to feel as healthy as consuming a fresh green salad. Deciding on healthier food choices can be difficult when it is snack time. Shopping for snack foods can be a challenge because you have a great number of options. Why not try some of the following nutritious snacks the next time you need some extra energy?
Eating almonds is an excellent choice as long as you do not have a nut allergy. As an all-in-one energy booster, almonds offer many health benefits. Several minerals and vitamins tend to be found in these wonderful nuts. Tryptophan, an enzyme also contained in turkey that causes drowsiness, is found in almonds. When it comes to almonds, however, they wont make you long for a nap. Rather, these nuts help to reduce stress and provide a relaxing feeling throughout your body. Occasionally eating almonds can even be a mood increaser!
There are lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Choosing to live a healthy life style can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to spinach and artichoke baked egg souflae recipe. You can cook spinach and artichoke baked egg souflae using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spinach and Artichoke Baked Egg Souflae:
- Prepare 4 tbsp fresh spinach
- Use 3 tbsp artichoke hearts
- Take 2 tsp minced onions
- Use 5 eggs
- Use 2 tbsp whole milk
- Take 2 tbsp heavy cream
- Get 1/4 cup shredded cheddar
- Use 1/4 cup monterey jack cheese
- Take 1 tbsp parmesan cheese
- Use 1/4 tsp salt
- Prepare 8 oz pillsbury crescent rolls
- Prepare 1/4 cup asiago cheese
- Provide 1 butter
Steps to make Spinach and Artichoke Baked Egg Souflae:
- Heat oven to 375°F
- 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.
- 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.
- Microwave mixture for 30 seconds on high and stir. Repeat this step 4-5 times until the eggs are runny but not fully cooked.
- 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)
- Brush some melted butter in a 4 inch baking dish or oven safe bowl. Place your rectangular crescent in the bowl.
- 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.
- 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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