Brighten your morning and master this Panera egg soufflé recipe for a delicious and healthy breakfast.
Egg Soufflé Copycat Recipe
- 5 eggs
- 3 tbsp frozen spinach thawed
- 2 tsp onions minced
- 2 tsp red bell pepper minced
- 2 tbsp milk
- 2 tbsp half-and-half
- 1 tbsp parmesan cheese shredded
- 1 tbsp butter melted
- 1/4 cup asiago cheese shredded
- 1/2 cup cheddar cheese shredded
- 1/4 cup Monterey jack cheese shredded
- 1/4 tsp salt
- 1 pack refrigerated crescent dinner rolls
- 1 pack flour
Preheat your oven to 375 degrees Fahrenheit.
Place the spinach, onion, and red peppers together in a bowl. Then pour in 2 tablespoons of water and cover the bowl with plastic wrap.
Poke a few holes in the plastic wrap and microwave for 2-3 minutes.
In another bowl, beat 4 of the eggs and add the milk, half-and-half, jack cheese, cheddar cheese, parmesan cheese, and salt.
Mix the ingredients well and then add in the heated veggies.
Microwave this bowl for 30 seconds. Stir and repeat this process 4 more times.
Take the dough from the dinner rolls and divide them into 4 rectangles. Use a bit of flour and spread it over the 4 pieces.
Brush the melted butter inside 4 large muffin tins. Line each tin with the 4 dough pieces and then equally pour the egg mixture into each tin.
Sprinkle the asiago cheese over the egg mixture in each tin and gently fold the dough pieces over.
In a small bowl, beat the last egg and then brush it over each tin. Bake for 30 minutes.
Your egg soufflés are now ready. Have fun serving them!
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