Spinach Bacon Egg Soufflé

• Meat

  • 3 pieces Bacon

• Produce

  • 1 1/2 cup Spinach, fresh

• Refrigerated

  • 7 Eggs - 1

• Baking & Spices

  • 1 tsp Kosher salt

• Bread & Baked Goods

  • 2 sheets Puff pastry

• Dairy

  • 1 tbsp Bacon grease or butter
  • 3 tbsp Cream
  • 1 1/3 cups Swiss cheese

Found on saveaskillet.com

Description

Ingredients

• 7 eggs - 1 separated
• 1 tablespoon bacon grease or butter
• 3 pieces bacon
• 2 sheets puff pastry - 1 box of Pepperidge Farm
• 1⅓ cups shredded Swiss cheese - separated
• 1½ cup fresh spinach
• 3 tablespoons cream
• 1 teaspoon Kosher salt

Directions

• Sit box of puff pastry on counter to thaw for 30 minutes prior to using..
• Preheat oven to 400 degrees Fahrenheit
• Roughly chop up spinach - set aside
• In a medium bowl mix together six eggs, salt and cream. Add in 1 cup of cheese to mixture.
• Cut up bacon into small pieces.
• Place bacon into a large skillet over medium high heat.
• Cook until browned.
• Place bacon on a paper towel lined plate.
• Reserve 1 tablespoon of bacon grease - this was almost exactly how much I had after browning bacon.
• place bacon grease back into skillet if removed. Over medium low heat saute spinach until slightly wilted.
• Add in egg mixture, cook until formed, but still soft and slightly runny.
• Remove eggs from heat element.
• Cut each pastry sheet into fourths. With a rolling pin, roll each piece to be a little bit flatter and larger in size. Increasing their size by about a fourth.
• Place the cut - flattened puff pastry into a ramekin, floured side down (you will notice one side of the puff pastry is floured).
• Add ⅕ of the egg mixture into ramekin - approximately ⅓ cup.
• Repeat until all five ramekins are filled with puff pastry and eggs.
• Fold the top corners of the puff pastry down on top of eggs.
• With one remaining egg - stir egg with 1 tablespoon of water to make an egg wash.
• Coat the top of each puff pastry with egg wash.
• Sprinkle on the last ⅓ cup of shredded cheese.
• Cook in oven for 25 minutes - For the last 3 minutes of cooking time, I broiled for a nice golden top.
• Remove from oven, let cool for 5-10 minutes then remove from ramekin and serve.