Spinach and Cheese Egg Souffle

Pillsbury butter flake crescent rolls are the base to this cheesy spinach and cheese egg souffle.  Add in some 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.  I have no idea how I found this, but I knew as soon as I saw the words “Panera” and “copycat” that I was in love.  What I found was that they were featuring one of my favorites at Panera Bread…the egg souffle!

Don’t get me wrong. I love so many of Panera’s treats.  Scones, bagels, muffins, smoothies. It’s not often that I go in there actually wanting a meal. But when I do want something savory at breakfast, these souffles are what I head for. I knew I needed to create my own Spinach and Cheese Egg Souffle.

overhead view of an egg souffle on a plate with a fork

If you love this souffle, you may want to try our feta and sundried tomato souffle. The flavor is AMAZING!

Why you’ll love this Copycat Panera Souffle Recipe:

  • Ready in under 30 minutes.
  • Light and buttery crisp crescent rolls.
  • Makes just 4 souffles.
  • Savory flavor.
egg souffles in dishes on a table

What is a souffle made of?

Souffles are a light, fluffy egg based dish that are often made savory or with something sweet for a dessert. At Panera, their souffles have eggs but also have a tender, golden brown crust. This souffle is not a traditional recipe, but is an easy recipe that families will love.

ingredients for bacon cheese egg souffles on a table

How to Make an Easy Souffle

  • Preheat the oven to 375 degrees Fahrenheit.
  • In a small microwaveable bowl, combine 5 eggs, milk, heavy cream, cheddar cheese, monterey jack cheese, parmesan cheese, spinach, bacon and salt. Mix 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. 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.
thickened egg mixture in a mixing bowl
  • 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.
pressed out crescent rolls on a table
  • Spray 4 ramekins or souffle dishes (about 4-5 inches in diameter) with cooking spray. 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 at 375 for 20 minutes, or until browned on top.

How do you know when a souffle is done?

Depending on the size 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.

closeup of an egg souffle in a dish

What to Add to a Souffle

You can completely get creative with this recipe.  Like sausage?  Go ahead and replace the bacon with sausage.  Like spicy?  Add in some peppers. Or go with straight cheese. Because you really can’t go wrong with crescent dough, eggs and lots of cheese!

I hope you’ll give this recipe a try.  You know we love breakfasts here. Be sure to check out our other breakfast recipes in the “breakfast” section of our recipe index!

egg souffle on a plate with one bite out
egg souffle on a plate with one bite out

Spinach and Cheese Egg Souffle

4.85 from 32 votes
Pillsbury Butter Flake crescent rolls are the base of these four cheese, spinach, bacon and egg souffles. 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 375 degrees.
  • In a small microwaveable bowl, combine 5 eggs, milk, heavy cream, cheddar cheese, monterey jack cheese, parmesan cheese, spinach, bacon and salt. Mix 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. 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.
  • Spray four ramekins or souffle dishes (about 4-5 inches in diameter) with cooking spray. 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.
  • 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 at 375 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
Course Breakfast
Cuisine American
Calories 513
Keyword bacon and eggs, copycat, easy breakfast, panera, souffle

About Lizzy T

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion

Subscribe
Notify of

43 Comments
Inline Feedbacks
View all comments

Sarah
3 years ago

5 stars
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

Sarah
3 years ago

5 stars
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 🙂

Anonymous
2 years ago

It it suppose to be runny inside?

Diana
2 years ago

5 stars
Amazing!!!!! They were so good!!!!!

Danielle
2 years ago

5 stars
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!

Joanna
2 years ago

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.

Heather
2 years ago

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.

Lucas
1 year ago

5 stars
This is by far the best recipe for this type of soufflé that I have found! Great job. My family loves it!

Beccy
1 year ago

4 stars
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

Amy Stewart
10 months ago

Did you use 5 or 6 oz ramekins?

Bill W
7 months ago

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?

MMarje
4 months ago

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.

Wendi
3 months ago

5 stars
Perfect as is! Easy and delicious! And impressive. Thanks for sharing!!!

Sheri Sanders
3 months ago

This looks yummy, just wondering if I could use pastry dough instead?

Johana
25 days ago

5 stars
Easy and succulent!