Recipe: Egg Bakes

This is sort of an egg souffle but I make it in one big pan, it mimics the soufle bakes at Panera with a bit of a twist. If you prefer you can split it up in to 4 ramekins or small baking dishes, just remember to cook them for slightly shorter time as the cooking time is for a big baking dish. Also you can use any cheese you like (even all of 1 type if you’re inclined). You can throw in any vegetables as well but I’d recommend chopping them very small or it will be difficult to slice up and eat.

Egg Bake
Serves 4
  1. 3 tablespoons frozen spinach
  2. 1/2 onion, chopped finely
  3. 1/2 bell pepper
  4. 2 small radishes
  5. 4 eggs
  6. 2 tablespoons milk
  7. 2 tablespoons heavy cream
  8. 1/4 cup shredded cheddar cheese
  9. 1/4 cup shredded Asiago cheese
  10. 1 tablespoon shredded Parmesan cheese
  11. 1/4 teaspoon salt
  12. 1/4 teaspoon pepper
  13. 1 8-ounce tube Pillsbury Crescent butter flake dough (you can also use a sheet of puff pastry if you prefer)
  1. Combine spinach, onion, bell pepper, and radishes in a small bowl. Add 2 tablespoons of water and microwave on high for 1-2 minutes.
  2. Beat 4 eggs. Mix in milk, cream, cheese, vegetables and spices if desired.
  3. Line a greased baking dish (or ramekins) with the rolled out dough. If using a baking dish try to push the dough slightly up the sides of dish.
  4. Pour the egg mixture in and top with a small amount of extra cheese for nice color and a little extra flavor
  5. Bake at 375 for 30-40 minutes or until set in the middle.
Mab Made Food

3 Comments Add yours

Leave a Reply