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Make-Ahead Spinach and Artichoke Baked Egg Soufflés

Casey Barber
  • 65 minutes
  • Serves

INGREDIENTS

1

frozen chopped spinach (a, frozen

2

Artichoke hearts (from a can or jar of water-packed artichoke hearts)

1/4 tsp

Garlic powder

1 tbsp

Red bell pepper

3

Eggs, large

1

shakes Your favorite hot sauce

1/2 tsp

Baking powder

1/4 tsp

Salt

1

sheet Puff pastry

4 tbsp

Asiago cheese, grated

1/4 cup

Pecorino romano cheese or parmesan cheese

2 tbsp

Sour cream or greek yogurt