Roasted Tomato and Feta Egg Souffle

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.

Dishes with sun-dried tomatoes 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.

Why you’ll love this recipe:

• Ready in under 30 minutes.
• Light and buttery crisp crescent rolls.
• Makes just 4 souffles.
• Filled with veggies…no meat!
• Savory flavor.

Ingredients for Roasted Tomato & Feta Egg Souffles:

• Butter Flake Crescents. Buy Pillsbury brand for the best results. This is the only style of crescent rolls that we’ve tested with this recipe, but it will probably work with others.
• Eggs. Use large eggs. You can also use just egg whites if you’d like less fat.
• Milk.
• Feta cheese crumbles. 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, try queso fresco, swiss or goat cheese.
• Fresh spinach. Chop or snip the spinach in small pieces, too. The less “chunky” a dish is, the more my picky family likes it.
• Sun Dried Tomatoes. You can use roasted tomato or sun-dried tomato for this recipe, but either way, you’ll want to chop them small. 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. They were in a glass jar filled with tomatoes and olive oil such as these here. Drain off any juice or oil before adding them to the egg mixture.
• Salt. This is to taste, so add more if you think you’ll need more.

How to Make Easy Egg Souffles

• Preheat the oven to 375 degrees Fahrenheit.
• 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 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. Divide any remaining egg mix between the dishes. 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.

What to Serve with Egg Souffles

Fruit salad, a side of breakfast sausage and a fruit drink are all great options for serving with egg souffles. And if it is at brunch time, try serving with a Caesar salad.

Q: Get creative! What ingredient do you think you’d like to try in an egg souffle?

Roasted Tomato and Egg Souffle

5 from 1 vote

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.

Servings 4 servings

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

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Ingredients

 

• 1 tube Pillsbury butter flake crescent rolls (8 ounces)
• 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
• 1/2 teaspoon salt

Instructions

 

• Preheat the oven to 375 degrees Fahrenheit.
• 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 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. Divide any remaining egg mix between the dishes. 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.

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.**

Nutrition

Calories: 369kcal | Carbohydrates: 25g | Protein: 14g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 297mg | Sodium: 944mg | Potassium: 196mg | Sugar: 7g | Vitamin A: 1615IU | Vitamin C: 3.4mg | Calcium: 167mg | Iron: 2.5mg

Author Julie Clark

Course Breakfast

Cuisine American

Calories 369

Keyword breakfast, comfort food, copycat

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