Julie Clark
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Spinach and Cheese Egg Soufflé
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Pillsbury butter flake crescent rolls are the base to this cheesy spinach and cheese egg soufflé. Add in eggs, fresh spinach, bacon and 4 cheeses for a savory breakfast your family will love!
A few weeks ago, I ran across a news article that was written in 2008 that had the words “Panera” and “copycat“. I found was that they were featuring one of my favorites at Panera Bread…the egg soufflé, and I was immediately in love!
Don’t get me wrong. I love so many of Panera’s treats. Their cinnamon chip scones, everything bagels, pumpkin spice muffins and even pineapple smoothies. It’s not often that I go in there actually wanting a meal. But when I do want something savory at breakfast, these egg soufflés are what I head for. These are perfect for school mornings, but also delicious enough for Christmas morning.
Why you’ll love this Copycat Panera Egg Soufflé Recipe:
- Ready in under 30 minutes.
- Light and buttery crisp crescent rolls.
- Makes just 4 soufflés.
- Cheesy, buttery flavor.
If you love this soufflé, you may want to try our feta and sundried tomato soufflé. The flavor is AMAZING!
What is a soufflé made of?
Soufflés are a light, fluffy egg based dish that are often made savory or with something sweet for a dessert. At Panera, their soufflés have eggs but also have a tender, golden brown crust. This egg souffle recipe is not a traditional recipe, but is an easy recipe that your family will love.
Ingredients Needed
- 4 cheeses: Parmesan cheese, monterey jack, cheddar and asiago. Can’t beat that!
- Bacon & spinach.
- Eggs. This is the base to the souffé.
- Milk and cream.
- Crescent Rolls. This store shortcut is what makes the egg soufflés so easy, but taste good, too!
How to Make an Egg Soufflé
- Prepare. Preheat the oven to 375º Fahrenheit. Spray 4 ramekins or small baking dishes (about 4-5 inches in diameter) with cooking spray.
- In a small microwaveable bowl, combine 5 eggs, milk, heavy cream, cheddar cheese, Monterey jack cheese, parmesan cheese, spinach, bacon and salt. Whisk 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 and have lumps of eggs. 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.
- Lay a rolled out crescent roll in each dish, with the edges hanging over the sides. Pour ⅓ cup egg mixture on top of each crescent roll dough. Sprinkle the Asiago cheese (that’s right…4 total cheeses!) 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 for 17-20 minutes, or until browned on top and the eggs are set.
How do you know when an egg souffle is done?
Depending on the size baking dish you use, cooking times can vary. The top of the souffle should be golden brown and look “puffy”. If you stick a knife in the center, it should come out clean.
Recipe Variations
You can completely get creative with this eggn souffle recipe.
- Replace the bacon with breakfast sausage or even rotisserie chicken.
- Add in some jalapeño peppers or even just other veggies like a bell pepper, artichoke hearts or mushrooms.
- Or go with straight cheese. Because you really can’t go wrong with crescent dough, eggs and lots of grated cheese!
- Make a feta cheese soufflé. Add ½ cup feta cheese and ¼ cup diced sun dried tomatoes.
You may also love our cinnamon crunch braided bread, crescent roll cinnamon rolls and homemade crescent rolls. Be sure to check out our other breakfast recipes!
Spinach and Cheese Egg Soufflé
Pillsbury Butter Flake crescent rolls are the base of these four cheese, spinach, bacon and egg soufflés. Perfect breakfast or brunch recipe!
Servings 4 servings
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Ingredients
- 1 tube Pillsbury butter flake crescent rolls (8 ounces)
- 6 large eggs (keep one aside for brushing the tops of the crescent rolls)
- 2 tablespoons milk
- 2 tablespoons heavy cream
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1 tablespoon Parmesan cheese
- 3 tablespoons finely chopped fresh spinach
- 4 slices bacon cooked and crumbled
- 1/4 teaspoon salt
- 1/4 cup shredded Asiago cheese
Instructions
- Preheat the oven to 375ºF. Spray four ramekins or souffle dishes (about 4-5 inches in diameter) with cooking spray.
- In a small microwaveable bowl, combine 5 eggs, milk, heavy cream, cheddar cheese, monterey jack cheese, parmesan cheese, spinach, bacon and salt. Mix well. 1 tube Pillsbury butter flake crescent rolls, 2 tablespoons milk, 2 tablespoons heavy cream, ¼ cup shredded sharp cheddar cheese, ¼ cup shredded Monterey Jack cheese, 1 tablespoon Parmesan cheese, 3 tablespoons finely chopped fresh spinach, 4 slices bacon, ¼ teaspoon salt
- 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. 1 tube Pillsbury butter flake crescent rolls
- Lay a rolled out crescent roll in each dish, with the edges hanging over the sides. Pour ⅓ 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. ¼ cup shredded Asiago cheese
- 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 for 17-20 minutes, or until browned on top and the eggs are set.
Video
Notes
The calories shown are based on the recipe making 4 souffles, with 1 serving being 1 souffle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Recipe adapted from ABCnews.com
Nutrition
Calories: 513kcal | Carbohydrates: 24g | Protein: 21g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 323mg | Sodium: 1057mg | Potassium: 218mg | Sugar: 6g | Vitamin A: 1730IU | Vitamin C: 3.1mg | Calcium: 259mg | Iron: 2.6mg
Worked out beautifully! This was my first ever soufflé and it was delicious! Thanks for posting the recipe.
I’ve been wanting to make this for Christmas morning for years. I’ve found other recipes, and just as someone earlier stated, I think I’d rather use crescent dough than phylo. The Trader Joes croissant dough sounds good too, maybe even closer to the same texture, I think. Thanks for the recipe, and, if you celebrate, Merry Christmas!!
This recipe is amazing! Have you tried making it as a casserole? Any ideas on how to make it as a casserole would be appreciated- size of dish, temp to bake, etc?
The recipe looks like a great and easy one to try at home – thank you! Only one spelling error that I could see where you might want to change “diving” to “dividing” – (in #4 directions). Although putting the accent over the e in souffle would be great. Another thing I might try is using some of the Stouffer’s Spinach Souffle mixture instead of the fresh spinach… I’ll give it a shot. Thank you! Linda
I keep seeing a similar recipe with the crescent dough, I am going to try this recipe but substitute the crescent dough for a puffed pastry dough as I think that will be more comparable to what they use at Panera Bread. Looks delicious otherwise and I can’t wait to try it!
These souffles were out of this world! I left them open on top, so I was able to fit the egg mixture that was considerably more than 1/3 of a cup, and then I had to add 10 minutes to the bake time… But what makes me write this review was the moment the kids started telling me they couldn’t believe I had made it!!! Thank you!!!
It’s so much better using Trader Joe’s croissant dough. The crescent dough is not the same as Panera. But I guess if you don’t have a Trader Joe’s it would work ok.
This is my favorite thing on Panera’s menu also! Thank you so much!
4 cheeses?! I am sold. This is my kind of breakfast!
This would be totally perfect for Mother’s Day! Pinning!
This looks so good- Why did I just eat cereal for breakfast!
Thanks, Nici! Love your party!
Wow – this really sounds splendid! I want some right now. 🙂 Stop on by and share this recipe or any others with us on Five Friday Finds if you get a chance!
You girls are wowing this grandma!
I SO love what you have done with this blog.
For how many years have I said to you, Julie, “Can I have that recipe?” and you always would give the recipe to me. Now, you are sharing with the world your wonderful cooking skills. Thank you profusely! God bless!
Love this souffle, the perfect breakfast!