PANERA EGG SOUFFLE CALORIES RECIPES

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

COPYCAT PANERA BREAD SPINACH & ARTICHOKE SOUFFLé RECIPE ...

Copycat Panera Bread Spinach & Artichoke Soufflé Recipe ... image

This delicious breakfast soufflé takes some help from the store by using pre-made spinach artichoke dip as the base!

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup spinach artichoke dip
3 large eggs
1/2 cup shredded monterey jack cheese
1/4 cup grated romano cheese
1/2 teaspoon granulated garlic
1/4 teaspoon crushed red pepper flakes
2 -3 dashes hot sauce
1 sheet frozen puff pastry, thawed

Steps:

Preheat oven to 425 degrees F. Grease 4 round ramekins with cooking spray and place on a baking sheet, set aside.
Set a saucepan over medium heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Whisk in the milk and cook, stirring often, until the sauce has thickened. Season with a pinch of salt and pepper. Remove from the heat and set aside to cool slightly.
In a large bowl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce, Monterey jack cheese, Romano cheese, garlic, pepper flakes and hot sauce until well combined.
Unwrap the puff pastry and cut the sheet into four squares. Place a square in each ramekin, pressing it down onto the bottom and up the sides of each ramekin. Divide the soufflé mixture between the ramekins.
Bake until puffed up and deep golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly before serving.

Nutrition Facts : Calories 569, FatContent 40.5, SaturatedFatContent 15.5, CholesterolContent 179, SodiumContent 664.7, CarbohydrateContent 34.5, FiberContent 1.1, SugarContent 3.8, ProteinContent 16.8

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THREE-CHEESE SOUFFLES RECIPE: HOW TO MAKE IT

No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta
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Reviews 4.6
Total Time 01 hours 20 minutes
Category Breakfast, Brunch
Calories 317 calories per serving

In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately.
Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.

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COPYCAT PANERA BREAD SPINACH & ARTICHOKE SOUFFLé RECIPE ...

This delicious breakfast soufflé takes some help from the store by using pre-made spinach artichoke dip as the base!
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 569 per serving

Bake until puffed up and deep golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly before serving.

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THREE-CHEESE SOUFFLES RECIPE: HOW TO MAKE IT

In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately.
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