Brighten your morning and master this Panera egg soufflé recipe for a delicious and healthy breakfast.

How To Make Egg Soufflé Copycat

5 from 2 votes
40 mins
30 mins
1 hr 10 mins


  • 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!

Nutrition Facts

Calories: 235kcal | Carbohydrates: 2g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 242mg | Sodium: 509mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2034IU | Vitamin C: 4mg | Calcium: 305mg | Iron: 1mg