Panera-Style Breakfast Soufflés with Bacon and Chives
Panera-Style Breakfast Soufflés with Bacon and Chives
Ingredients
For the Soufflé Base
- 1 sheet puff pastry, thawed
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 tablespoon all-purpose flour
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Fillings
- 4 strips bacon, cut into 1-inch pieces
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup frozen corn kernels, thawed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease four 4-inch individual soufflé dishes or ramekins. If using paper molds, place them on a baking sheet.
⏱️ 5 min•🌡️ 375
- 2
On a lightly floured surface, unroll the thawed puff pastry. Using a 5-inch round cutter or a knife, cut out four circles from the puff pastry. Gently press each pastry circle into the prepared soufflé dishes or ramekins, allowing the edges to come up the sides.
⏱️ 5 min
- 3
In a large bowl, whisk together the eggs, heavy cream, milk, all-purpose flour, Dijon mustard, salt, and black pepper until well combined and smooth.
⏱️ 3 min
- 4
Stir in the shredded sharp cheddar cheese, fresh chives, and thawed corn kernels into the egg mixture.
⏱️ 2 min
- 5
Carefully divide the egg mixture evenly among the four pastry-lined soufflé dishes. Place 1-2 pieces of bacon on top of each soufflé.
⏱️ 5 min
- 6
Bake for 20-25 minutes, or until the soufflés are puffed, golden brown, and set in the center. The bacon should be crispy.
⏱️ 25 min•🌡️ 375
- 7
Remove from the oven and let cool for a few minutes before serving. They will deflate slightly as they cool.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Panera-Style Breakfast Soufflés with Bacon and Chives
Ingredients
For the Soufflé Base
- 1 sheet puff pastry, thawed
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 tablespoon all-purpose flour
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Fillings
- 4 strips bacon, cut into 1-inch pieces
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup frozen corn kernels, thawed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease four 4-inch individual soufflé dishes or ramekins. If using paper molds, place them on a baking sheet.
⏱️ 5 min•🌡️ 375 - 2
On a lightly floured surface, unroll the thawed puff pastry. Using a 5-inch round cutter or a knife, cut out four circles from the puff pastry. Gently press each pastry circle into the prepared soufflé dishes or ramekins, allowing the edges to come up the sides.
⏱️ 5 min - 3
In a large bowl, whisk together the eggs, heavy cream, milk, all-purpose flour, Dijon mustard, salt, and black pepper until well combined and smooth.
⏱️ 3 min - 4
Stir in the shredded sharp cheddar cheese, fresh chives, and thawed corn kernels into the egg mixture.
⏱️ 2 min - 5
Carefully divide the egg mixture evenly among the four pastry-lined soufflé dishes. Place 1-2 pieces of bacon on top of each soufflé.
⏱️ 5 min - 6
Bake for 20-25 minutes, or until the soufflés are puffed, golden brown, and set in the center. The bacon should be crispy.
⏱️ 25 min•🌡️ 375 - 7
Remove from the oven and let cool for a few minutes before serving. They will deflate slightly as they cool.
⏱️ 5 min