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Spinach Artichoke Baked Egg Soufflé

Ingredients

• 3 tablespoons frozen spinach, thawed
• 3 tablespoons minced artichoke hearts
• 2 teaspoons minced onion
• 1 teaspoon minced red bell pepper
• 5 eggs
• 2 tablespoons milk
• 2 tablespoons heavy cream
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded Monterey Jack cheese
• 1 tablespoons shredded Parmesan cheese
• 1/4 teaspoon salt
• 1 8-ounce tube Pillsbury Crescent butter flake dough melted butter
• 1/4 cup shredded Asiago cheese

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