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.
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.
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 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.
- 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 (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 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 17-20 minutes, or until browned on top and the eggs are set.
This is my favorite thing on Panera’s menu also! Thank you so much!
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!!!
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!
It it suppose to be runny inside?
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.
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.
Love this souffle, the perfect breakfast!
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!
Thanks, Nici! Love your party!
This looks so good- Why did I just eat cereal for breakfast!
This would be totally perfect for Mother’s Day! Pinning!
4 cheeses?! I am sold. This is my kind of breakfast!
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.
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!
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
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?
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!!
Worked out beautifully! This was my first ever soufflé and it was delicious! Thanks for posting the 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
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 🙂
Amazing!!!!! They were so good!!!!!
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!
This is by far the best recipe for this type of soufflé that I have found! Great job. My family loves it!
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
Did you use 5 or 6 oz ramekins?