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–+ servings
Panera Bread Egg Souffle

Panera Bread Egg Soufflé: A Flaky, Creamy Breakfast Treat

Enjoy a homemade Panera Bread Egg Soufflé, a flaky pastry with a creamy filling, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 soufflés
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 package Puff Pastry Provide a flaky shell; substitute with crescent dough for a lighter alternative.
For the Filling
  • 4 large Eggs Key structure and creamy filling; ensure they are fully cooked for safety.
  • 1/2 cup Heavy Cream Adds richness to the custard; swap with almond or coconut cream for a dairy-free option.
  • 1/2 teaspoon Salt Enhances flavor; opt for sea salt for a more delicate taste.
  • 1/4 teaspoon Black Pepper Adds subtle spice; adjust according to preference.
  • 1/4 teaspoon Smoked Paprika Introduces mild smokiness; replace with regular paprika if needed.
  • 1 cup Shredded Mozzarella Contributes creaminess and flavor; can be swapped with any preferred melting cheese, such as cheddar.
For Custom Add-Ins
  • 1/2 cup Prosciutto or Sautéed Spinach Customize your filling with hearty add-ins; use mushrooms for a vegetarian variant.
  • 1/4 cup Fresh Herbs Enhance freshness; basil is delightful, but feel free to substitute with oregano or tarragon.

Equipment

  • Oven
  • Muffin Tray
  • Mixing Bowl
  • whisk
  • Rolling Pin

Method
 

Step‑by‑Step Instructions for Panera Bread Egg Soufflé
  1. Preheat your oven to 375°F (190°C) and prepare your muffin cups with non-stick spray.
  2. Unroll the puff pastry onto a floured surface, flatten to 1/8 inch thickness, cut into four squares, and press into greased muffin cups.
  3. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and smoked paprika until smooth.
  4. Fold in the shredded mozzarella cheese and any desired add-ins gently to maintain the airiness.
  5. Pour the egg mixture into each pastry-lined muffin cup, filling about three-quarters full.
  6. Sprinkle grated Parmesan cheese over the filled cups for added flavor and a crispy crust.
  7. Bake for 25–30 minutes, until puffed up and golden brown. Watch for a slight wobble when nudged.
  8. Allow the soufflés to cool for a few minutes before serving to help them set.

Nutrition

Serving: 1souffléCalories: 350kcalCarbohydrates: 15gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 10IUCalcium: 15mgIron: 8mg

Notes

For the best experience, serve the soufflés immediately after baking for ideal texture and flavor.

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