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PANERA’S | Baked Egg Souffles

How to make Panera's Baked Egg Soufflés

How to make Panera's Baked Egg Soufflés

Panera Bread Company is well known for their delicious bread and baked goods, soups, salads and sandwiches.  But unfortunately, Panera is also know for their super-high price point!

Now, I love Panera as much as the next guy, but am I wrong in thinking that their prices have skyrocketed through the roof?  My husband, youngest and I  went there recently and 3 half-sandwiches and 3 cups of soup came to $57!


When I started my YouTube channel and this website, I had two main goals.  The first was to serve my community of viewers that live far from their favorite restaurants.  And the second was to serve restaurant recipes for my community that is tired of paying the expensive restaurant bill at the end of the meal.  Having delicious restaurant recipes shouldn’t have to be a luxury.

I LOVE that I can do this for y’all.

I am climbing off my soap box now…

These Baked Egg Soufflés will be sure to make an appearance at your next Saturday or Sunday brunch table.  They’re easy and delicious.  And the two separate recipes are fairly interchangeable, so you can even offer a bacon version (‘cuz…bacon) or vegetarian version for guests.  And if you really want to step up your game, add some crabmeat to the Spinach & Artichoke recipe.  Awww, HECK yeah!

If you use a baking dish larger than 4″x4″, just increase the baking time by 5-10 minutes.  You’ll  know it’s done when a toothpick inserted in the center comes out clean.

And for more great Panera recipes, check out their Napa Valley Chicken Salad with Grapes and their Summer Corn Chowder.  Enjoy!

Panera's Baked Egg Soufflés, 2 Ways

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 530 calories 30 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • SPINACH & ARTICHOKE EGG SOUFFLE
  • 1/3 cup frozen spinach; thawed, chopped and squeezed of excess water
  • 1/3 cup canned artichoke hearts, chopped and squeezed of excess liquid
  • 5 large eggs
  • 2 TBL red bell pepper, finely chopped
  • 2 TBL sweet onion, finely chopped
  • 1 TBL scallion, finely chopped (green part only)
  • 1/2 cup Italian cheese blend (Romano, Parmesan, Asiago)
  • 1/4 cup extra sharp white cheddar, grated
  • 2 TBL Neufchatel
  • 3 TBL whole milk
  • ¼ tsp. kosher salt
  • 1/8 tsp. fresh garlic, minced
  • 1 tube of Pillsbury Crescent Dough Sheets
  • Pan spray
  • APPLEWOOD BACON, SPINACH & CHEDDAR EGG SOUFFLE
  • 1/3 cup frozen spinach; thawed, chopped, and squeezed of excess water
  • 5 large eggs
  • 6 slices of Applewood smoked bacon, par-cooked & divided
  • 2 TBL sweet onion, finely chopped
  • 1 TBL scallion, finely chopped (green part only)
  • 1/4 cup Italian cheese blend (Romano, Parmesan, Asiago)
  • 1/2 cup extra sharp white cheddar, grated
  • 3 TBL whole milk
  • 1/8 tsp. paprika
  • 1/8 tsp. ground, white pepper
  • 1/8 tsp. fresh garlic, minced
  • 1 tube of Pillsbury Crescent Dough Sheets (kept cold)
  • Pan spray

Instructions

Preheat the oven to 375 degrees.

To make the SPINACH & ARTICHOKE EGG SOUFFLE, combine the spinach, artichoke, red bell pepper, onions, and garlic in a microwave-safe bowl.  Cover and microwave on high for 1.5 minutes to soften the peppers and onions.  Place in the refrigerator until cool.

Once cooled, add the cheeses, eggs, milk, and salt and whisk well.

To make the BACON, SPINACH & CHEDDAR EGG SOUFFLE, combine the spinach, onions, and garlic in a microwave-safe bowl.  Cover and microwave on high for 1.5 minutes to soften the garlic and onions.  Place in the refrigerator until cool.

Once cooled, add the cheeses, eggs, milk, 4 slices of the bacon (chopped), paprika, and white pepper and whisk well.

To FINISH THE SOUFFLES: on a floured surface, unroll the crescent dough and roll out to 12”x12”.  Cut the dough into 4 equal pieces of 6”x6”.

Coat the inside of four 4-inch diameter, oven safe ramekins or soufflé cups with pan spray.  Line each ramekin with the dough squares, allowing each corner to drape over the side.

Scoop 4 ounces of the egg mixture into each one of the ramekins and fold each corner over the top of the egg mixture.  Place ramekins on a baking sheet.

NOTE* If making the Bacon Soufflés, top each soufflé with ½ piece of par-cooked bacon.

Bake at 375 degrees for 25-30 minutes or until the top is browned and an inserted toothpick comes out clean.  Allow the soufflés to rest for 5 minutes before serving.

FULL VIDEO TUTORIAL

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