Flaky, buttery biscuits surround eggs, feta cheese and roasted tomatoes in these Roasted Tomato and Feta Egg Souffle. A copycat recipe of a favorite Panera breakfast.
Are there certain grocery items that you like but rarely buy? This egg souffle recipe has two ingredients that I love to eat, but for some reason rarely buy: sun-dried tomatoes and feta cheese.
A few years ago I had sun-dried tomato chicken at a restaurant and fell in love. Dishes with sun-dried tomotoes are ones I gravitate towards in restaurants and that is probably because I never buy them or cook with them at home!
This roasted tomato & feta cheese egg souffle are our second version of copycat Panera souffles. Remember this spinach and cheese version we shared last year? It’s delish. Since the kids aren’t huge lovers of tomatoes and feta, they prefer those souffles to this recipe. Feta cheese definitely has a strong flavor and it comes out in these souffles. I personally love it, so these were a hit. But if you don’t like the taste of feta, these may not be for you.
You can use roasted tomato or sun-dried tomato for this recipe, but either way, you’ll want to chop them small. Chop or snip the spinach in small pieces, too. The less “chunky” a dish is, the more my picky family likes it.
Oh, and if you’ve never bought sun-dried tomatoes, you can pick them up in your grocery store in either the produce section, or maybe near the canned tomatoes or olives. Our store had them in more than one place. They were in a glass jar filled with tomatoes and olive oil such as these here. Roasted tomatoes would also be good in this recipe, such as these. Whichever you choose, just make sure you drain any juice or oil off before adding them to the egg mixture.
This copycat recipe is made with Pillsbury Butter Flake crescent rolls which makes them super easy. It’s about a 20 minute prep. The Roasted Tomato and Feta Egg Souffle make such a pretty breakfast or brunch. Or even breakfast for dinner!
Q: Get creative! What ingredient do you think you’d like to try in an egg souffle?
Q: Are there foods that you love to eat but rarely buy to eat at home?
Roasted Tomato and Egg Souffle
- 1 tube Pillsbury butter flake crescent rolls
- 6 large eggs keep one aside for brushing the tops of the crescent rolls
- 4 tablespoons milk
- 1/2 cup feta cheese crumbles
- 3 tablespoons finely chopped fresh spinach
- 1/4 cup finely chopped sun-dried or roasted tomatoes
- 1/4 teaspoon salt
- Extra feta cheese for sprinkling on top if desired
- Preheat the oven to 375 degrees.
- In a small microwaveable bowl, combine 5 eggs, milk, cheese, spinach, tomatoes 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 6x6 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 1/3 cup egg mixture on top of each crescent roll dough. Sprinkle additional feta cheese on top of the egg mixture, if desired. 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.