Panera's Spinach Artichoke Souffle

During the week, breakfast at our home consists of a bowl of cereal or maybe a yogurt, so when the weekend rolls around we try to get a little fancier, making omelets, pancakes, etc.  A few weeks back, we were running errands and stopped in for brunch at Panera Bread.  Not wanting a breakfast sandwich or bagel, the spinach artichoke souffle caught my eye.  It was so delicious that I almost didn't want to give my husband a taste (but, alas, I did, as I could not deny him the yumminess of it).  Last week, on a whim I decided to turn to trusty old Google to see what I could find that was similar, and I came across this article where, back in 2008 Good Morning America did a segment on Top Secret Recipes Revealed!

Now, this isn't the usual fluffy OMG-is-it-going-to-collapse type of souffle, this is a totally cheating method using Pillsbury crescent roll dough to encase the whole thing.  I have to tell you, this was so simple to make and came out tasting absolutely delicious!  Although there's only two of us, I made the full recipe for 4, we stuck the other two in the fridge and ate them for breakfast two days later.  Still tasted just as good as right out of the oven!  The one thing I adjusted was that we had a bag of shredded Mexican blend cheese, so instead of 1/4 cup of cheddar and 1/4 cup Monterey Jack, I just did 1/2 cup of Mexican blend.

I would definitely make this again.  Especially if we were having overnight guests or just friends/family over for breakfast.  Serve with a side of fruit, and you got yourself a whole meal right there!

Panera Bread's Spinach Artichoke Baked Egg Souffle (as published by Good Morning America in 2008)

Ingredients:

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
¼ cup shredded cheddar cheese
¼ cup shredded Monterey Jack cheese
1 tablespoon shredded Parmesan cheese
¼ teaspoon salt
1 8-ounce tube Pillsbury Crescent butter flake dough
melted butter
¼ cup shredded Asiago cheese

 
Directions:
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.