One of my favorite breakfast treats is a trip to Panera to splurge on one of their cheese soufflés. I love the buttery, flakey crust filled with fluffy eggs, creamy, melted cheese and smoky bacon, it’s oh so very tasty! You can enjoy this tasty treat for breakfast anytime you choose with this easy to make recipe. It comes together quickly using common everyday ingredients that you probably have in your fridge right now. So skip the trip to Panera. The best part? There’s no need to get all dolled up and head out the door. Instead, make these tasty cheese soufflés at home where you can enjoy them in the comfort of your own home in your comfy, cozy jammies.
Preheat oven to 375℉.
Cook bacon in a large skillet over medium heat until browned and crisp. Remove bacon from the pan and drain on a paper towel lined plate. Once cooled, crumble it into small pieces.
Spray 4 ramekins with cooking spray. Set aside.
Place 5 of the eggs, milk, heavy cream, cheddar cheese, Monterey jack cheese, Asiago cheese, Parmesan cheese, spinach, crumbled bacon, salt, and pepper in a microwave safe mixing bowl.
Stir to combine all the ingredients together.
Microwave this mixture in 30 second intervals, stirring in between, 5-6 times, until the mixture starts to thicken but isn’t completely cooked through. The mixture should still be runny but slightly thickened.
Lightly flour work surface and lay out puff pastry dough. Use a rolling pin to flatten out the dough into a large square shape. Cut puff pastry dough into 4 equal sized squares.
Lay dough squares in prepared ramekins allowing the edges of the puff pastry dough to hang over the edges of the ramekin.
Spoon thickened egg mixture into each dough lined ramekin dividing the mixture evenly between the four puff pastry dough lined ramekins.
Fold puff pastry dough over the top of the filling.
Beat remaining egg and brush the tops of each soufflé with the beaten egg.
Bake for 25-30 minutes, or until the puff pastry dough is a rich golden brown on top and the eggs are set.
Remove from oven and allow soufflés to cool for 5-10 minutes before serving.
Serve hot or at room temperature with a crisp green salad or fresh fruit to round out the meal.
Look at that fluffy, cheesy filling. All wrapped in a flaky, buttery, puff pastry crust. It’s oh so very good!
The next time you’re at the market, toss a package of puff pastry dough into your cart so you can whip up these tasty cheese soufflés. Not only are they absolutely delectable, they are easy to whip up anytime the mood strikes. Be sure to give these a try, you will love them!
Make this a light supper and serve these soufflés with a Rockin’ Good Rocket Salad. It’s an easy to make peppery arugula salad with a tart, lemon vinaigrette, crunchy toasted pumpkin seeds and sharp Parmesan cheese and pairs beautifully with these cheese soufflés.
Copycat Recipe: Panera Cheese Soufflé
Equipment
- (4) 8 ounce oven safe Ramekins
- Rolling Pin
Ingredients
- 1 sheet puff pastry dough, thawed
- 6 large eggs
- 2 tbsp milk
- 2 tbsp heavy cream
- ½ cup sharp cheddar cheese, shredded
- ½ cup Mozzarella cheese, or Monterey Jack cheese shredded
- ½ cup Asiago cheese, shredded
- 1 tbsp Parmesan cheese, grated
- ¼ cup fresh spinach leaves, finely chopped
- 4 slices bacon
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375℉.
- Cook bacon in a large skillet over medium heat until browned and crisp. Remove bacon from the pan and drain on a paper towel lined plate. Once cooled, crumble it into small pieces.
- Spray 4 ramekins with cooking spray. Set aside.
- In a microwave safe mixing bowl stir together 5 of the eggs, milk, heavy cream, cheddar cheese, Monterey jack cheese, Asiago cheese, Parmesan cheese, spinach, crumbled bacon, salt, and pepper.
- Microwave this mixture in 30 second intervals, stirring in between, 5-6 times, until the mixture starts to thicken but isn't completely cooked through. The mixture should still be runny.
- Lightly flour work surface and lay out puff pastry dough. Use a rolling pin to flatten out the dough into a large square shape.
- Cut puff pastry dough into 4 equal sized squares.
- Lay dough squares in prepared ramekins allowing the edges of the puff pastry dough to hang over the edges of the ramekin.
- Spoon thickened egg mixture into each dough lined ramekin dividing the mixture evenly between the four puff pastry dough lined ramekins.
- Fold puff pastry dough over the top of the filling.
- Beat remaining egg and brush the tops of each soufflé with the beaten egg.
- Bake for 25-30 minutes, or until the puff pastry dough is a rich golden brown on top and the eggs are set.
- Remove from oven and allow soufflés to cool for 5-10 minutes before serving.
- Serve with a crisp green salad or fresh fruit to round out the meal.
Did You Make This?
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Looks great. What size ramekins did you use?
Jacki I used 8 oz sized oven safe ramekins. They were the perfect size.