Monday, November 4, 2013

Egg Souffles {Panera Bread Copycat Recipe!}

I absolutely ADORE the egg souffles at Panera Bread!
Have you had one?
Oh, goodness.
They are SO delicious.

And I really knew that if I experimented a bit, I could probably nail the recipe at home.
Guess what?
I did.

I really think my version tastes nearly exactly like the original!

Come along, I'll show you how!

Spinach, Feta, and Roasted Tomato 
Egg Souffles

Here are the very simple ingredients:

Six souffles
Puff pastry (1 sheet, thawed)
4 eggs 
3/4 cup chopped fresh spinach
1 diced roasted tomato
1/4 cup feta cheese
1/4 cup half and half (or heavy cream)
salt and pepper (to taste)

Preheat oven to 375.

Mix the eggs, cream, feta, and salt and pepper.
Set aside.

Cut puff pastry into six rectangles.
Position each one in a buttered cupcake pan.

Pour egg mixture into puff pastry cups.
Fold corners to the center.
Top with roasted tomato.

Bake for 18-20 minutes 
(until lightly golden brown and eggs are firm.)

I tell ya, the puff pastry totally makes this SO delicious.

Mix up the ingredients to make it your own!
The possibilities are endless.



Anonymous said...

I was so excited to find your recipe. After trying the feta and tomato souffle at Panera, I too thought the addition of spinach would be ideal. Before I try the recipe, you save the tomatoes and add as a topping, but when do you add the spinach? Is it also a topping; is it lain as a bed between dough and egg or is it added to your egg mixture?

Thanks, Carol T., Maryville TN

Lori at JOY Unspeakable said...

Carol, sorry I didn't make that more clear! Just add the spinach to your egg mixture. It is so yummy!


Anonymous said...

What did you bake at 350? and i want to make this with just cheese, do i add the cheese in the egg mixture?

Anonymous said...

i don't know if my comment went in or not. But my question is what temp did you bake at im guessing 350... and also if i just want to make this with cheese do i combine the cheese with the egg mixture? thanks a lot looking forward to making these today!


Lori at JOY Unspeakable said...

I just topped each souffle with the feta and baked at 375.


Adriana Hirsch said...

Making them right now. Fingers crossed!

Anonymous said...

Thank you for sharing your recipe. I loved it!!!

Anonymous said...

How well do these keep in the fridge? Would they be worth making on a Sunday and eating them through the week?

-Sydney :)

Lori at JOY Unspeakable said...

Besides losing a bit of the crispiness of the pastry crust...I think reheating them throughout the week would be perfectly wonderful! They never last long enough at my house to find out though. :)

Give it a try!

Anonymous said...

They're good reheated in microwave for a minute. Just reheated one from Panera yesterday. Lori is right about losing its crisp but it's still delicious!

Anonymous said...

So very excited to find your recipe this morning. I was thinking of Panera souffles as I drifted off last night and it hit me puff pastry!!! I could probably make these as a treat for hubby and I. Thanks for posting this.

Barbara Hotsinpiller said...

400 degrees

Lori at JOY Unspeakable said...

I baked them at 375. Sorry it took me so long to respond! I've been away from my blog for a bit.


Anonymous said...

Did you separate the eggs like a traditional souffle or just beat them? The picture looks like the latter, but not sure.

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