EGG SOUFFLE RECIPES

COPYCAT PANERA BREAKFAST BAKED EGG SOUFFLE | JUST A PINCH ...

Copycat Panera Breakfast Baked Egg Souffle | Just A Pinch ... image

We love the breakfast egg souffles at Panera Bread so I decided to try and copy them. Most recipes I found use crescent dough. I tried it and hated it, they were nothing like Panera's. I experimented with (baked) croissants from the bakery at my grocery and it's pretty close to the original. If you have access to croissant dough I'm sure it might be even better, but there's none in my small town. My husband can eat one of these on his own. I usually eat half of one. If you have it left over it's great at room temperature for lunch with a salad.

Provided by Pamela Rappaport @Pamelalala

Categories Breakfast Casseroles

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 7

Ingredients

4 - eggs
1/2 cup(s) cream
1/2 cup(s) grated 5 cheese italian mix
1/4 cup(s) crumbled bacon or real bacon bits
1/2 cup(s) fresh spinach leaves loosely packed
2 - regular size croissant from the bakery (or sam's, the supermarket, etc) just be sure it's good
- salt and pepper, be careful on the salt, the cheese and bacon are salty

Steps:

Preheat oven to 350.
I use two either 6 inch Pyrex pie plates or cast iron skillets for this. They are commonly available. Line them with parchment paper. Press it down into them and trim excess around rim. Crease it like pleats to make the paper stay. This will allow the souffles to slide out easily even if some of the egg soaks through the crust.
Roughly chop the spinach.
Whisk the eggs and cream together.
Add the rest of the ingredients and mix well.
Slice the croissants like for a sandwich. If the are pretty thick I slice them into 3 pieces. You don't need to be neat. Place them into the pie pans with the crust side up. This keeps the outside from over-browning. Piece it to fill in spots. Press down. This gives you a light crust like Panera. I tried crescent roll dough but it wasn't anything like the original.
Pour your mixture into the shells and bake for 20-25 minutes until the filling is set. If it's getting too brown, cover with foil.
Note - vary the ingredients to imitate the one you want. Start with the eggs and cream, then cheese of your choice and fillings you like such as artichoke and spinach, ham and cheese, etc.

NO BRAINER CHEESE AND EGG SOUFFLE RECIPE - FOOD.COM

No Brainer Cheese and Egg Souffle Recipe - Food.com image

Adapted from Wyatt House Country Inn North Conway, New Hampshire, this is easy! They serve this for breakfast!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 3 serving(s)

Number Of Ingredients 5

Ingredients

6 eggs
1/3 cup milk
garlic salt
fresh ground black pepper
mozzarella cheese, shredded

Steps:

In a medium bowl, mix eggs, milk, garlic salt, and pepper. Set aside.
Spray 3 ramekins with non-stick cooking spray and fill 1/2 full with cheese. Pour egg mixture into ramekins and fill to top. Place ramekins on cookie sheet and bake at 375 degrees for 30 minutes until high and fluffy. Serve immediately. Enjoy!

Nutrition Facts : Calories 160.3, FatContent 10.5, SaturatedFatContent 3.7, CholesterolContent 375.8, SodiumContent 155.3, CarbohydrateContent 2, FiberContent 0, SugarContent 0.4, ProteinContent 13.4

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