Bacon Boursin Souffle With Spinach Recipes

SAUTEED SPINACH WITH BACON

Steps:

• In a large skillet over medium heat, cook bacon until crispy, 5 to 8 minutes. With a slotted spoon, remove bacon, leaving fat in skillet; drain on a paper towel. Set aside.
• Increase heat to high; fill skillet with as much spinach as will fit. Season with salt and pepper. Cook, tossing spinach and adding more as it wilts (it may take up to 2 minutes to fit it all). Continue to cook until tender, 1 to 3 minutes.
• Tilt skillet to drain water from spinach (using slotted spoon or a spatula to hold spinach back). Mix in vinegar; season with salt and pepper. Serve sprinkled with crispy bacon.

BACON BOURSIN SOUFFLE WITH SPINACH

Steps:

• Preheat oven to 400F with a rack in the lower third. Generously grease a 9" souffle dish with softened butter, coat the inside with 3 tablespoons plain bread crumbs. Freeze the dish. Saute the bacon in a saucepan over medium high heat until crisp. Remove and drain on a paper towel lined plate. Pour off all but 1 tablespoons drippings. Saute onions and pepper flakes in drippings until onions are soft 4 -5 minutes, stirring often, add flour. Gradually stir in milk, bring to a simmer, stirring often to prevent scorching. Reduce heat to low, then add Boursin, spinach, Parmesan, and seasoning. Transfer to a large bowl along with the egg yolks, stir in the reserved bacon. Beat egg whites and cream of tartar to stiff peaks in a bowl using an electric hand mixer on medium high speed. Lighten the base with some of the whites, then carefully fold in the remaining whites. Pour batter into prepared dish, place the dish on a baking sheet and bake for 30 minutes. Reduce oven temperature to 350F and bake for another 15-20 minutes. For the best presentation, serve the souffle immediately.

THE VERY MOST BASIC SPINACH AND CHEESE SOUFFLE

Steps:

• Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.

SPINACH BACON EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.
• Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.
• Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.

BACON AND CHEESE SOUFFLES

Steps:

• Preheat oven to 350 degrees.
• Melt butter in medium saucepan on medium heat.
• Stir in flour.
• Cook 1 minute.
• Gradually add milk, stirring until well blended.
• Cook and stir until mixture comes to a boil.
• Remove from heat.
• Add cheese, stiring until melted.
• Stir in mustard and bacon.
• Cool slightly.
• Stir in egg yolks, 1 at a time.
• Beat egg whites with electric mixer on medium heat until stiff but not dry, about 5 minutes.
• Gently fold into yolk mixture.
• Pour into 12 lightly greased nonstick muffin cups.
• Bake 25 minutes or until puffed and set.

BOURSIN CHEESE CREAMED SPINACH BAKE

Steps:

• Preheat oven to 425 degrees.
• Butter a shallow baking dish and set aside.
• Prepare the sauce first by sauteing the onion in butter over medium heat. Cook until soft, about 4-5 minutes.
• Add flour and stir well to coat. Cook about 1 minute.
• Gradually whisk in the milk and whipping cream, stirring the mixture constantly to break up any lumps. Simmer sauce for 1 minute. DO NOT burn.
• Next stir in the boursin cheese a little bit at a time, until melted and smooth. Remove the pan from the heat.
• Now add the spinach, Parmesan cheese, lemon zest and seasonings. Transfer the spinach mixture to the prepared baking dish.
• Toss together the topping ingredients. Add the topping to the spinach mixture and pat down with your hands.
• Place the dish on a baking sheet and bake until crumbs are golden and saucy bubbly; approximately 20-25 minutes.
• NOTE: Casserole can be prepared up through Step #8, covered with foil and chilled for baking at a later time.

QUICK AND EASY CREAMED BACON SPINACH

Steps:

• Heat butter in a large skillet over medium heat. Cook and stir onion, bacon, and garlic until bacon is crisp, 5 to 7 minutes.
• Whisk flour, salt, and black pepper into onion mixture until blended and the flour and drippings form a paste, 1 to 2 minutes.
• Slowly whisk milk into onion mixture. Bring to a boil, continuously whisking, until sauce is thick and creamy, 3 to 5 minutes.
• Stir spinach and half-and-half into sauce; cook until spinach is heated through, 4 to 6 minutes.