Start your brunch or breakfast with a delightful Egg Souffle Rolled With Spinach And Mushrooms. Perfect for feeding a crowd, this dish is delicious served hot or at room temperature, making it an ideal choice for any gathering.
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This dish combines fluffy eggs with savory mushrooms, tender spinach, and melty cheese for a satisfying and flavorful bite. Whether served hot out of the oven or at room temperature, its versatility makes it an ideal choice for any gathering.
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This egg soufflé recipe not only impresses with its taste but also with its elegant presentation. It's easy to slice and serve, making it a convenient yet sophisticated option for a buffet or family-style meal. Enjoy the blend of wholesome ingredients that make this dish both nutritious and delicious, ensuring it will be a hit and one of your best breakfast recipes.
I typically serve this alongside the Blintz Casserole, Easy Baked Eggs With Asparagus, Baked Spinach, Cheese, and Egg Casserole Recipe, or the Bacon And Gruyere Egg Bites.
Ingredients
You will need the following ingredients to make this Egg Spinach Souffle:
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Chicken - I typically will add 1 cup of diced cooked chicken to the spinach blend.
- Protein - You may also want to try adding 1 cup of cooked and chopped bacon or sausage to the spinach blend. Cooked crab is also delicious in this recipe.
- Spicy - Add 1 teaspoon of dried red pepper, or Aleppo pepper to the spinach blend.
- Onions - Green onions work well in this recipe for some added crunch and onion flavor.
Substitutions
- Cream cheese - You can use a vegan cream cheese in place of the regular cream cheese. I use a full fat cream cheese but a low fat cheese works as well.
- Spinach - You can substitute kale or chard for the spinach.
- Milk - I use a full-fat milk in this recipe but the recipe works just fine with low-fat milk. I have also used Almond milk in the past and have found that it works fine but the souffle may be a bit flatter than what is pictured.
How To Make An Egg Souffle Rolled With Spinach And Mushrooms: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1:
Preheat the oven to 400 degrees Fahrenheit. Prepare a 15x10 jelly roll pan. Line the pan with wax paper. Butter the wax paper and then dust the butter with flour or use a high quality cooking spray like Baker's Joy.
Step 2: In a medium saucepan on the stove over medium-high heat, melt 4 tablespoons of butter. Whisk in the flour, salt, and pepper until the flour is combined. Turn the heat to low and gradually add in the milk. Keep whisking until the mixture is smooth and thickened. Take the white sauce off the heat.
Beat the egg yolks until thick and lemon colored. Gradually add the egg yolk mixture to the white sauce mixture, whisking constantly so that the eggs do not curdle. Set aside.
Step 3: Beat the egg whites with either a stand mixer or in a large bowl with an electric handheld beater on high speed until stiff peaks form. Using a rubber spatula gently fold small amounts of the beaten egg whites into the warm sauce until the sauce is fluffy and combined.
Step 4: Pour the egg mixture into the prepared pan and spread the mixture out to the edges.
Bake at 400 degree for 25 minutes or until puffed and golden brown.
Step 5: While the eggs bake, prepare the filling by sauteing the shallots in 2 tablespoons of melted butter in a pot over medium heat. Then add in the mushrooms and cook for about 5 minutes. Take it off the heat and add in the spinach, chicken (if using), nutmeg, mustard, and cream cheese. Mix well until combined and set aside.
Step 6: When the egg souffle is done, place a dish towel over the top and flip the pan over so the souffle is turned out onto the dish towel. Take the pan off of the souffle. Starting from the long end of the souffle and using the towel as a guide, gently roll the eggs into a log. Let it set for 1-2 minutes. Unroll.
Spread the spinach mixture over the eggs. Re-roll and then place on a platter with the seam side down.
Confidence Tip
This recipe is best made the day before and then reheated before you serve it to company. You can also serve this cold or at room temperature.
When I serve this stunning egg dish, I also serve a salad alongside. I love serving the Roasted Cauliflower Salad, Gluten Free Pasta Salad Recipe , Burrata Caprese Salad or the Italian Potato Salad.
Recipe Frequently Asked Questions
An egg souffle is made up of a white sauce, egg yolks, and egg whites that are combined and then baked.
Whisking the egg whites until stiff peaks form and then folding them gently into the sauce.
Salads To Serve With
Let me know your thoughts on this Egg Souffle by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Egg Souffle Rolled With Spinach And Mushrooms
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Equipment
Ingredients
- 6 tablespoon butter divided
- ½ cup flour
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cup milk
- 5 eggs separated
- 1 tablespoon shallots minced
- ½ cup mushrooms chopped, about 2-3 mushrooms
- 12 oz frozen spinach cooked, well drained, and chopped
- 1 tablespoon dijon mustard
- ¼ teaspoon nutmeg
- 16 oz cream cheese softened
- Baker's Joy Spray optional
Instructions
- Preheat the oven to 400℉.
- Butter a 15 x 10 jelly roll pan.
- LIne the pan with wax paper and then butter the pan and dust it with flour. You may use a high quality baking spray instead of the butter and flour like Baker's Joy.Baker's Joy Spray
- In a medium saucepan on the stove, melt 4 tablespoons of butter over medium-high heat. Blend in the flour, salt and pepper with the flour to create a roux.
- Turn the stove to low heat and gradually add in the milk, stirring until smooth and thickened.
- Remove from the heat.
- Beat the egg yolks until thick and lemon colored.
- Gradually add the yolks to the milk mixture, whisking constantly so the eggs do not curdle.
- Beat the egg whites in a stand mixer or with an electric hand mixer set to high. The eggs should form stiff peaks and be well whipped.
- Gradually fold in the beaten egg whites to the yolk mixture using a rubber spatula and adding a small amount at a time until fluffy and combined.
- Pour into the prepared pan and spread out to the edges.
- Bake at 400℉ for 25 minutes until the eggs are puffed and golden brown.
Prepare the filling
- While the eggs are cooking, prepare the filling.
- Saute the shallots in 2 tablespoons of butter in a pot on the stove over medium heat.
- Add in the mushrooms and cook for 5 minutes.
- Take the mixture off the heat.
- Add in the spinach, mustard, nutmeg, and cream cheese. Mix well and set aside.
Finish
- When the eggs are done, cover the pan with a dish towel.
- Quickly turn the pan over so that the eggs are turned out onto the towel. Remove the pan.
- Take off the wax paper.
- Starting from the long side of the jelly roll pan and using the towel to help, roll the egg souffle into a log and let sit for 1-2 minutes. Unroll.
- Spread the filling onto the egg souffle.
- Re-roll and then place on a platter with the seam side down and hidden.
Glenda says
This made such a beautiful main dish for our bridal shower brunch! Everyone raved over the flavors and how pretty it was on the plate. Thanks for sharing!
Sandy says
I made this recipe for Mothers Day and it was such a hit. Amazingly delicious and such a stunner. My whole family loved it!
Abigail says
Wow, this recipe was absolutely amazing! The souffle turned out just the way I like it! Definitely making this again!
Hannah says
I found your recipe by chance when googling several ingredients I have at home and have been pleasantly surprised with how great it was.
I worried I'd struggle to make the roll work well but it was fab when I followed your instructions and my husband was really pleased with my efforts today, thank you.
Liv says
I made this last year but different recipe and I didn't get it right. I got it right this time with this recipe! Yey! By far the best recipe for this type of soufflé! Great job. My family loves it!