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
Easy and succulent!
This looks yummy, just wondering if I could use pastry dough instead?
Perfect as is! Easy and delicious! And impressive. Thanks for sharing!!!
Thank you for sharing. I’ve tried making it myself but never thought to pre-cook the eggs a bit. I’ll most likely cook on stovetop bc I’m not a fan of cooking in the microwave so I’ll check in with you once I’ve made this.
Can this be assembled the night before and refigerated or would it be better to bake it, then refigerate and warm up in oven or microwave?
Did you use 5 or 6 oz ramekins?
I’m 12 and I was able to make this it’s surprisingly easy and I love all the ingredients😍 The mixture leaked through the dough but it still looked and tasted amazing
This is by far the best recipe for this type of soufflé that I have found! Great job. My family loves it!
Is there a way you could freeze these ahead of time and pop in the oven later? I’m wondering if ramekins would get damaged from freezing.
Is it just me? I was so excited to make this for Easter breakfast. It took FOREVER to assemble (couldn’t get the crescent rolls stretched out, wasn’t even sure which tube to use), then the egg mixture busted though the dough. 🙁 It took close to 30 minutes to bake. Can you please update the recipe with crescent roll size and adjusted cooking time? Thanks. I’m pretty bummed out.
I made this recipe this morning for my family! We didn’t have ramekin dishes so I used a large muffin tin instead. Also ate alongside strawberry jam and it was delicious! I visited Panera 3 weeks ago and to my dismay they stopped selling soufflé’s due to Coronavirus. I was so happy when I found this recipe, and they tasted fantastic!
Amazing!!!!! They were so good!!!!!
It it suppose to be runny inside?
I made this again today with some grilled lunch meat & I made a giant breakfast souffle (casserole?) in a 2 quart baking dish to save some time, and it was still DELICIOUS!!! Thank you for this incredible & versatile recipe 🙂
I made this using what I had on hand: bacon, gruyere, parmesean & white cheddar. It was perfect and my husband, a picky eater, said it was REALLY good. Four thumbs up