EGG SPINACH SOUFFLE RECIPES

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SPINACH AND CHEDDAR SOUFFLE RECIPE | INA GARTEN | FOOD NETWORK



Spinach and Cheddar Souffle Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 40 minutes

Cook Time 40 minutes

Yield 2 to 3 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
1/4 teaspoon of nutmeg
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra-large egg yolks, at room-temperature
1/2 cup grated aged Cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
  • Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

COPYCAT PANERA BREAKFAST BAKED EGG SOUFFLE | JUST A PINCH ...



Copycat Panera Breakfast Baked Egg Souffle | Just A Pinch ... image

We love the breakfast egg souffles at Panera Bread so I decided to try and copy them. Most recipes I found use crescent dough. I tried it and hated it, they were nothing like Panera's. I experimented with (baked) croissants from the bakery at my grocery and it's pretty close to the original. If you have access to croissant dough I'm sure it might be even better, but there's none in my small town. My husband can eat one of these on his own. I usually eat half of one. If you have it left over it's great at room temperature for lunch with a salad.

Provided by Pamela Rappaport @Pamelalala

Categories     Breakfast Casseroles

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 7

4 - eggs
1/2 cup(s) cream
1/2 cup(s) grated 5 cheese italian mix
1/4 cup(s) crumbled bacon or real bacon bits
1/2 cup(s) fresh spinach leaves loosely packed
2 - regular size croissant from the bakery (or sam's, the supermarket, etc) just be sure it's good
- salt and pepper, be careful on the salt, the cheese and bacon are salty

Steps:

  • Preheat oven to 350.
  • I use two either 6 inch Pyrex pie plates or cast iron skillets for this. They are commonly available. Line them with parchment paper. Press it down into them and trim excess around rim. Crease it like pleats to make the paper stay. This will allow the souffles to slide out easily even if some of the egg soaks through the crust.
  • Roughly chop the spinach.
  • Whisk the eggs and cream together.
  • Add the rest of the ingredients and mix well.
  • Slice the croissants like for a sandwich. If the are pretty thick I slice them into 3 pieces. You don't need to be neat. Place them into the pie pans with the crust side up. This keeps the outside from over-browning. Piece it to fill in spots. Press down. This gives you a light crust like Panera. I tried crescent roll dough but it wasn't anything like the original.
  • Pour your mixture into the shells and bake for 20-25 minutes until the filling is set. If it's getting too brown, cover with foil.
  • Note - vary the ingredients to imitate the one you want. Start with the eggs and cream, then cheese of your choice and fillings you like such as artichoke and spinach, ham and cheese, etc.

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