Are you a fan of Panera’s breakfast menu? Do you crave their delicious Spinach and Cheese Egg Souffle but don’t want to leave the comfort of your own home?
Well, you’re in luck! We have a copycat recipe that will have you enjoying this savory breakfast food in no time.
With a blend of four cheeses, fresh spinach, and crispy bacon, this souffle is the perfect way to start your day. And the best part? It’s made with premade crescent roll dough, so it’s quick and easy to make.
Follow along as we show you how to make your own Panera Spinach Bacon Souffle at home.
How To Make Panera Spinach Bacon Souffle?
To start, preheat your oven to 375 degrees Fahrenheit. In a small microwaveable bowl, combine 5 eggs, milk, heavy cream, cheddar cheese, Monterey Jack cheese, Parmesan cheese, spinach, bacon, and salt. Mix well.
Microwave this mixture for 30 seconds. Stir the mixture, then continue to microwave it in 20-second intervals about 4-5 times. You want the egg mixture to get just a tad thickened. It will still be very runny and uncooked, but the fact that it is just a tiny bit thicker will help hold up the crescent roll dough when you fold it over the top.
Unroll the crescent roll dough and separate it into four rectangles. Press the perforated triangles together to make rectangles. Roll out each rectangle until it is in about a 6×6 square.
Spray 4 ramekins or souffle dishes (about 4-5 inches in diameter) with cooking spray. Lay a rolled-out crescent roll in each dish, with the edges hanging over the sides. Pour 1/3 cup egg mixture on top of each crescent roll dough. Sprinkle the Asiago cheese on top of the egg mixture, dividing the cheese between the 4 ramekins. Fold the crescent roll dough overtop the egg mixture.
Take the remaining egg and beat it lightly in a small dish. Using a pastry brush, brush the egg on top of the crescent roll dough.
Bake at 375 for 20 minutes or until browned on top.
If you prefer a muffin-style souffle, you can follow this recipe instead:
Preheat your oven to 425 degrees Fahrenheit. Drizzle a bit of bacon grease into a pan and saute green onion and spinach until wilted. Set aside and remove from heat.
Whisk up 12 eggs and add 1/4 cup cream, a couple of pinches of salt, and some white pepper. Line a 6-cup muffin tin with bacon, covering the sides and bottom of each tin. Pour some scrambled egg on the bottom, top with a small bit of the spinach filling in each cup, and add more eggs about 3/4 of the way up. Top with about 1-2 tablespoons of crumbled feta cheese.
Bake in oven at 425 for 10-15 minutes. Let rest for 3-5 minutes, then remove with a rubber spatula.
Ingredients Needed
To make this delicious Panera Spinach Bacon Souffle, you will need the following ingredients:
– 5 eggs
– 1/4 cup milk
– 1/4 cup heavy cream
– 1/2 cup cheddar cheese, shredded
– 1/2 cup Monterey Jack cheese, shredded
– 1/4 cup Parmesan cheese, shredded
– 1 cup fresh spinach leaves, loosely packed
– 4 slices of cooked bacon or real bacon bits
– Salt and pepper to taste
– 1 can regular size croissant dough from the bakery (or Sam’s Club, the supermarket, etc.)
– Cooking spray
If you prefer the muffin-style souffle, you will need:
– 12 eggs
– 1/4 cup heavy cream
– Green onion, chopped
– Spinach leaves, chopped
– Salt and white pepper to taste
– Bacon grease for sauteing vegetables
– Bacon strips, cooked and crumbled
– Feta cheese, crumbled
With these ingredients on hand, you can easily whip up a delicious and satisfying breakfast that everyone will love.
Preparing The Souffle Mixture
To prepare the souffle mixture for the Panera Spinach Bacon Souffle, start by whisking together 5 eggs, milk, heavy cream, cheddar cheese, Monterey Jack cheese, Parmesan cheese, spinach, bacon, and salt in a microwaveable bowl. Microwave the mixture for 30 seconds, stir it, and then continue to microwave it in 20-second intervals about 4-5 times until it is slightly thickened.
Next, unroll the crescent roll dough and separate it into four rectangles. Press the perforated triangles together to make rectangles and roll each one out until it is about a 6×6 square.
Spray 4 ramekins or souffle dishes with cooking spray and lay a rolled-out crescent roll in each dish with the edges hanging over the sides. Pour 1/3 cup of the egg mixture on top of each crescent roll dough and sprinkle Asiago cheese on top of the egg mixture, dividing it between the 4 ramekins. Fold the crescent roll dough over the top of the egg mixture.
Finally, beat one remaining egg lightly in a small dish and brush it on top of the crescent roll dough. Bake at 375 degrees Fahrenheit for 20 minutes or until browned on top. Alternatively, if you prefer a muffin-style souffle, saute green onion and spinach until wilted in a pan with bacon grease. Whisk up 12 eggs with cream, salt, and pepper and pour into a lined muffin tin with bacon. Add some spinach filling and feta cheese on top and bake at 425 degrees Fahrenheit for 10-15 minutes.
Assembling The Souffle
Assembling the souffle is a straightforward process that requires a bit of patience and attention to detail. Start by preheating your oven to 375 degrees Fahrenheit. Then, prepare the egg mixture by combining 5 eggs, milk, heavy cream, cheddar cheese, Monterey Jack cheese, Parmesan cheese, spinach, bacon, and salt in a small microwaveable bowl. Mix well and microwave the mixture in 20-second intervals about 4-5 times until it thickens slightly.
Next, unroll the crescent roll dough and separate it into four rectangles. Press the perforated triangles together to make rectangles and roll out each rectangle until it is in about a 6×6 square. Spray 4 ramekins or souffle dishes with cooking spray and lay a rolled-out crescent roll in each dish, with the edges hanging over the sides.
Pour 1/3 cup of the egg mixture on top of each crescent roll dough and sprinkle the Asiago cheese on top of the egg mixture, dividing the cheese between the 4 ramekins. Fold the crescent roll dough overtop the egg mixture and brush the remaining beaten egg on top of the crescent roll dough.
Bake at 375 for 20 minutes or until browned on top. Once done, remove from oven and let cool for a few minutes before serving. The result is a delicious and savory Panera spinach bacon souffle that is sure to impress your guests.
Baking The Souffle
After preparing the souffle mixture and filling the ramekins with crescent roll dough, it’s time to bake them. Preheat your oven to 375 degrees Fahrenheit and place the ramekins on a baking sheet.
Bake the souffles for 20 minutes or until they are golden brown on top. Keep an eye on them to make sure they don’t overcook and become dry. The souffles should be puffed up and have a slightly jiggly center.
Once they are done, remove them from the oven and let them cool for a few minutes before serving. You can garnish them with some chopped parsley or chives for an extra pop of color.
If you prefer a muffin-style souffle, preheat your oven to 425 degrees Fahrenheit and bake the muffin tin for 10-15 minutes. Let them rest for a few minutes before removing them from the tin with a rubber spatula.
No matter which style you choose, these Panera spinach bacon souffles are sure to impress your guests with their delicious flavor and impressive presentation.
Serving And Enjoying Your Homemade Panera Souffle
Once your homemade Panera Spinach Bacon Souffle is done baking, remove it from the oven and let it cool for a few minutes. This will allow the souffle to set and make it easier to remove from the ramekins or muffin tin.
To serve, carefully remove the souffle from the ramekin or muffin tin by running a knife around the edges and gently lifting it out. Garnish with chopped fresh parsley or chives, if desired.
The souffle can be enjoyed on its own as a delicious breakfast or brunch dish, or served alongside a side salad or some fresh fruit for a more balanced meal. It can also be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven for a quick and easy breakfast on-the-go.
