Spinach and Swiss Egg Souffles
Beautifully versatile, these souffles shine as a sophisticated brunch centerpiece, a steakhouse-style side, or a satisfying vegetarian entree. They're equally lovely served as a light dinner alongside a crisp salad and a glass of white wine.
Planning a brunch? Elevate the occasion with our Brunch Classics Collection, featuring golden Belgian Waffles, rich Brioche French Toast, and sweet Mini Blueberry Coffee Cakes alongside these savory souffles for a spread that perfectly balances indulgent sweetness and refined comfort.
Simply heat and serve for a touch of gourmet indulgence that tastes as though it came straight from a Parisian cafe, no whisking, folding, or fuss required.
Each order of Spinach and Swiss Egg Souffles is eight 3.5 oz. souffles, each is a serving.
Preparation
Convection Oven:Thaw completely under refrigeration, then bake in a pre-heated 300 degrees F convection oven for 8-10 minutes or until done.
Conventional Oven:Thaw completely under refrigeration, then bake in a pre-heated 350 degrees F conventional oven for 10-12 minutes or until done.
Microwave Oven:Thaw completely under refrigeration, then heat on high heat 1 minutes and 30 seconds or until done.
Ingredients
Heavy Cream (Cream, Milk, Carrageenan, Mono and Diglycerides, Polysorbate 80), Swiss Cheese (Pasteurized Part Skim Milk, Cheese Culture, Salt and Enzymes), Powdered Cellulose to Prevent Caking), Liquid Whole Eggs (Whole Eggs, Citric Acid to Preserve Color, 0.15% Water Added as a Carrier for Citric Acid), Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Potato Starch, Powdered Cellulose Added to Prevent Caking), Half & Half (Milk, Cream), Spinach, Quiche Mix (Cream Powder, Modified Corn Starch, Whey Powder, Egg White Powder Whole Egg Powder, Salt, Turmeric Oleoresin, Extractives of Annatto and Natural Flavors), Spices, Salt, Xanthan Gum, Onion Powder, Garlic Powder, Baking Release Oil (Non-GMO Canola Oil, Mineral Oil, RBD Coconut Oil, Sunflower Lecithin).
Contains: Eggs, Milk, Tree Nuts (Coconut).