green, eggs, and ham | cooks in the kitchen challenge

Hi, y’all!



I’m so excited to get back so sharing all about our vacation-slash-cross-country move and a little about all of the newness that is happening in the Hunter House right now.  It’s pretty fantastic.  But then I remembered we live in a new house in a rural area and there’s really not such a thing as internet lines.  And there won’t be for quite a while.  According to the nice technician, “they’s gonna half to dig up the road and run about 100 yards of line from the ne’rest box.”  And that’s assuming that said box will function.  Yes, small-town America!  Thankfully everyone is super nice and helpful so it’s really no problem.  And it has been fairly nice to be unplugged for a while.  Except for the fact that we’ve missed a lot and our work world is practically nonexistent sans wi-fi.  Thus, I’ve become BFFs with the most adorable little coffee shop down the road.  They have wi-fi, fresh yummy coffee, and a corner full of kids’ toys for the Saurus.  It’s not a bad gig.



I was so thrilled to get down to the shop today to get this post done just in time, I thought, for the latest edition of the Cooks in the Kitchen Challenge.  I was so proud of myself: in the midst of boxes and non-existent technology, I would still manage to submit it on time.  Go me!  Until I got here and realized that it was supposed to be last Friday.  Oops.  Ah, well.


But these are so yummy that I’m sharing anyway.  Because I love sharing.  And food.


I’ve become obsessed with Panera Bread’s egg souffles and when I found a copy-cat, I knew I had to try it out.  And I’m still trying it out.  Because you can put just about anything in them and they’re still fantastic.  And so easy!

green, eggs, and bacon souffles

recipe adapted from GMA

6 eggs
2 Tbsp milk
3 Tbsp heavy cream
1/4 C fresh spinach, washed and finely chopped
1/2 C white cheddar cheese, shredded
1/4 C gruyere cheese, sliced
1/3 lb bacon, cooked and chopped
1 tsp onion flakes
salt and pepper to taste
1 pkg crescent roll dough

1. Preheat oven to 350
2. Roll out the crescent roll dough slightly with a rolling pin – just enough to re-seal the pre-cut sections. Then slice the rectangle of dough into 6 equal parts.
3. Place each one in a greased souffle cup, lining the bottom and partially up the sides.
4. Whisk together all of the ingredients (except for the dough) in heat-proof bowl.
5. Microwave the mixture for 30 seconds, then stir and microwave again. Do this about 4 times or until you have a really soupy scrambled-egg kind of a thing.
6. Divide evenly between the dough-lined cups and fold the corners of the dough on top. It’s okay if a little spills over.
7. Bake at 350 for 20-25 minutes or until golden.
8. Serve warm and enjoy!

Don’t forget to check out the other yummy spinach recipes in the challenge and stay tuned for strawberries next month!



One thought on “green, eggs, and ham | cooks in the kitchen challenge

  1. Pingback: strawberry basil tiramisu | cooks in the kitchen challenge | chuck and welly

I love comments. Did you also threaten to burn down your kitchen? Do you know how to get dogs (or ducks) to stop digging holes? Please tell me about it.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s