Did you see my post on Instagram with my version of copycat Panera Soufflés? They were so good and I was able to continue my tradition of having a super fast (socially distanced) breakfast break with my niece before work. It’s a new week so I made a new batch for tomorrow morning.
Puff pastry, eggs, and cheese are in full supply at my grocery and I hope they are at yours too, if so go grab the ingredients and follow this easy recipe! The Panera soufflés are made with Gouda I think, but I prefer Asiago or milder cheeses. I love BellaVitano so I used it along with some melty Monterey Jack.
I’ve seen a million recipes for these soufflés but the best tip by far came from eatatourtable.com Gluten-Free Panera Soufflé Copycat recipe. Whenever I made them the egg would run all over. Her recipe instructions microwave the egg mixture until it’s thick so it won’t run. Genius!!!
Copycat Panera Four Cheese Breakfast Soufflé
- Tart pans, small oven safe shallow bowls or large muffin tins.
- 4 Eggs Lightly beaten
- ½ tbsp Milk
- 2½ tbsp Parmesan Cheese Grated
- ½ cup Cottage cheese
- ¾ cup Shredded cheese Combine Monterey Jack, cheddar, Asiago, Gouda or any 2 flavorful cheeses of your choice. I used a combination of Monterey and Espresso BellaVitano and they were amazing!
- 1 pinch Salt & pepper to taste
- 1 sheet Puff pastry Thawed (Follow the microwave instructions on box to quick thaw if necessary)
- 1 pinch Herbs & seasoning. I used turmeric and chives. Just a pinch of turmeric gives it a rich yellow color.
- Preheat oven to 400°. (*if using paper tart pans preheat oven according to the package directions.)
- Beat eggs, salt and pepper in a medium sized microwaveable bowl. I used my 2 cup Pyrex. (Set aside a tablespoon of egg mixture and add a splash of milk or cream to it to brush on the pastry before baking.)
- Stir the cheeses in to your egg mixture until combined. (Add turmeric, chives or a fresh herb of your choice, if desired.)
- Microwave the egg mixture in thirty-second increments stirring gently to scrape down the sides. When it’s starting to set up enough to where it’s not runny, like a thick pudding, it’s ready to spoon in to the pastry and bake.
- Roll the puff pastry out until you can cut squares or rectangles to fit your tarte pans. If the dough is getting flimsy gently fold it over in parchment and set in the freezer for a few minutes.
- Line your tarte pans or dishes with parchment paper. Add the puff pastry and poke a few holes along the bottom with a fork. If you are using a seasoned cast iron muffin pan don’t line or butter it. I have used oven safe shallow Fire King or Corningware bowls and a cast iron muffin pan.They don’t have to be perfect, the bottom and sides need to be covered leaving a little puff pastry at the corners to fold over. *Is your puff pastry frozen? Don’t worry, wrap a sheet in paper towel and microwave in 15 second increments until you can unfold it and roll it out.
- Divide the egg mixture along the pastries.
- Gently fold the corners of the pastry over the egg mixture. Don’t worry if it covers a lot of the egg. They will puff and bake up beautifully. Brush the puff pastry with the egg mixture you set aside earlier. This will make the puff pastry that is showing on top nice and brown.
- Bake for twenty to twenty-five minutes or until the pastry is puffed and browned.
- Remove to a wire rack to cool. Use tongs or spoons to remove the soufflés and set on cooling racks.
- Top with fresh herbs or grated cheese and serve. They are delicious leftover and reheated, but they are best when served while still warm and crispy!
Short post, I know but I hope you try these souffles. They look so fancy but I promise they are easy! Have you made anything at home that you’ve been craving and can’t get because of the quarantine?