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!
If you love this souffle, you may want to try our feta and sundried tomato souffle. The flavor is AMAZING!
Copycat Panera Souffle Recipe
A few weeks ago, I ran across a news article that was written 6 years ago. 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.
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.
How to Make an Easy Souffle
- 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 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 1/3 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.
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!
Spinach and Cheese Egg Souffle
Ingredients
- 1 tube Pillsbury butter flake crescent rolls
- 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 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 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 20 minutes, or until browned on top.
Video
Nutrition
Recipe adapted from ABCnews.com
Matt Robinson says
Love this souffle, the perfect breakfast!
Donna Clark says
You girls are wowing this grandma!
I SO love what you have done with this blog.
For how many years have I said to you, Julie, “Can I have that recipe?” and you always would give the recipe to me. Now, you are sharing with the world your wonderful cooking skills. Thank you profusely! God bless!
CJ Huang says
Wow – this really sounds splendid! I want some right now. 🙂 Stop on by and share this recipe or any others with us on Five Friday Finds if you get a chance!
Lizzy T says
Thanks, CJ!
Nici says
Wow! Another fabulous recipe! I just want to eat every.single.thing. you make. Thanks so much for sharing at my Creative Ways Link Party. I always look forward to what you’ll bring.
Blessings,
Nici
Lizzy T says
Thanks, Nici! Love your party!
Arman @ thebigmansworld says
This looks so good- Why did I just eat cereal for breakfast!
[email protected]+A+Mind+Full+Mom says
This would be totally perfect for Mother’s Day! Pinning!
Michelle | A Dish of Daily Life says
4 cheeses?! I am sold. This is my kind of breakfast!
Martia says
This is my favorite thing on Panera’s menu also! Thank you so much!
Julie Clark says
You’re welcome!
Diane says
It’s so much better using Trader Joe’s croissant dough. The crescent dough is not the same as Panera. But I guess if you don’t have a Trader Joe’s it would work ok.
Eileen F says
How do you do that? leave them out overnight and then roll them out?
Rachel says
These souffles were out of this world! I left them open on top, so I was able to fit the egg mixture that was considerably more than 1/3 of a cup, and then I had to add 10 minutes to the bake time… But what makes me write this review was the moment the kids started telling me they couldn’t believe I had made it!!! Thank you!!!
Charlotte says
I keep seeing a similar recipe with the crescent dough, I am going to try this recipe but substitute the crescent dough for a puffed pastry dough as I think that will be more comparable to what they use at Panera Bread. Looks delicious otherwise and I can’t wait to try it!
Linda Berglund says
The recipe looks like a great and easy one to try at home – thank you! Only one spelling error that I could see where you might want to change “diving” to “dividing” – (in #4 directions). Although putting the accent over the e in souffle would be great. Another thing I might try is using some of the Stouffer’s Spinach Souffle mixture instead of the fresh spinach… I’ll give it a shot. Thank you! Linda
Julie Clark says
Thank you so much for catching those!
Bailey says
This recipe is amazing! Have you tried making it as a casserole? Any ideas on how to make it as a casserole would be appreciated- size of dish, temp to bake, etc?
Julie Clark says
I haven’t. But I think it would work. Maybe bake at 350 and cook it for at least 25 minutes. Then adjust from there. I’d just see how much it would fill. Maybe a 8×11?
Kim says
I’ve been wanting to make this for Christmas morning for years. I’ve found other recipes, and just as someone earlier stated, I think I’d rather use crescent dough than phylo. The Trader Joes croissant dough sounds good too, maybe even closer to the same texture, I think. Thanks for the recipe, and, if you celebrate, Merry Christmas!!
Cindy says
Worked out beautifully! This was my first ever soufflé and it was delicious! Thanks for posting the recipe.
Sarah says
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 says
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 says
It it suppose to be runny inside?
Julie Clark says
It shouldn’t be runny inside. The egg should be fully cooked.
Diana says
Amazing!!!!! They were so good!!!!!
Julie Clark says
Thank you!