Panera's Copycat Egg Soufflé
Panera's Copycat Egg Soufflé
Ingredients
For the Egg Mixture
- 8 large eggs
- 1/2 cup heavy whipping cream
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup shredded white cheddar cheese
- 1/4 cup red bell pepper, finely diced
- 1/2 cup fresh spinach, chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
For Assembly
- 1 sheet store-bought puff pastry, thawed according to package instructions
- 8 slices bacon, cooked until crispy, then cut in half
- 2 tablespoons butter, softened, for greasing
For Garnish
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to the temperature specified on your puff pastry package instructions, typically around 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, crack the eggs. Add the heavy whipping cream, 1/4 cup of freshly grated Parmesan cheese, shredded white cheddar cheese, diced red bell pepper, chopped spinach, black pepper, Old Bay seasoning, and garlic powder. Mix thoroughly with a fork or whisk until all ingredients are well combined and the mixture is creamy. Reserve about 1 tablespoon of this egg mixture in a small bowl for the egg wash.
⏱️ 5 min
- 3
Lightly flour a clean work surface and carefully unroll the thawed puff pastry sheet. Using a 4-inch ramekin or similar small baking dish as a guide, cut four square pieces of puff pastry, each large enough to generously fit over the ramekin and allow for folding.
⏱️ 5 min
- 4
Grease four 4-inch ramekins generously with softened butter. Carefully place one puff pastry square into each greased ramekin, gently pressing it down to ensure there are no air pockets at the bottom and the pastry lines the sides.
⏱️ 5 min
- 5
Evenly distribute the prepared egg mixture into each puff pastry-lined ramekin, filling them about two-thirds full. Fold the four corners of the puff pastry over the egg mixture, creating a parcel-like shape, leaving a small opening in the center.
⏱️ 5 min
- 6
Brush the reserved tablespoon of egg mixture over the folded puff pastry on each soufflé. Place two halves of cooked bacon on top of each pastry parcel.
⏱️ 2 min
- 7
Carefully transfer the assembled soufflés in their ramekins to the prepared baking sheet. Bake in the preheated oven for 18-22 minutes, or until the puff pastry is golden brown and puffed, and the egg mixture is set.
⏱️ 20 min•🌡️ 400
- 8
Once baked, carefully remove the soufflés from the oven. Garnish each with additional freshly grated Parmesan cheese and chopped fresh parsley. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Panera's Copycat Egg Soufflé
Ingredients
For the Egg Mixture
- 8 large eggs
- 1/2 cup heavy whipping cream
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup shredded white cheddar cheese
- 1/4 cup red bell pepper, finely diced
- 1/2 cup fresh spinach, chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
For Assembly
- 1 sheet store-bought puff pastry, thawed according to package instructions
- 8 slices bacon, cooked until crispy, then cut in half
- 2 tablespoons butter, softened, for greasing
For Garnish
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to the temperature specified on your puff pastry package instructions, typically around 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, crack the eggs. Add the heavy whipping cream, 1/4 cup of freshly grated Parmesan cheese, shredded white cheddar cheese, diced red bell pepper, chopped spinach, black pepper, Old Bay seasoning, and garlic powder. Mix thoroughly with a fork or whisk until all ingredients are well combined and the mixture is creamy. Reserve about 1 tablespoon of this egg mixture in a small bowl for the egg wash.
⏱️ 5 min - 3
Lightly flour a clean work surface and carefully unroll the thawed puff pastry sheet. Using a 4-inch ramekin or similar small baking dish as a guide, cut four square pieces of puff pastry, each large enough to generously fit over the ramekin and allow for folding.
⏱️ 5 min - 4
Grease four 4-inch ramekins generously with softened butter. Carefully place one puff pastry square into each greased ramekin, gently pressing it down to ensure there are no air pockets at the bottom and the pastry lines the sides.
⏱️ 5 min - 5
Evenly distribute the prepared egg mixture into each puff pastry-lined ramekin, filling them about two-thirds full. Fold the four corners of the puff pastry over the egg mixture, creating a parcel-like shape, leaving a small opening in the center.
⏱️ 5 min - 6
Brush the reserved tablespoon of egg mixture over the folded puff pastry on each soufflé. Place two halves of cooked bacon on top of each pastry parcel.
⏱️ 2 min - 7
Carefully transfer the assembled soufflés in their ramekins to the prepared baking sheet. Bake in the preheated oven for 18-22 minutes, or until the puff pastry is golden brown and puffed, and the egg mixture is set.
⏱️ 20 min•🌡️ 400 - 8
Once baked, carefully remove the soufflés from the oven. Garnish each with additional freshly grated Parmesan cheese and chopped fresh parsley. Serve immediately and enjoy!
⏱️ 3 min