Copycat Panera Four Cheese Breakfast Soufflé

4.06 from 72 votes

Copycat Panera Four Cheese Breakfast Soufflé

These copycat Panera cheesy soufflés are elegant yet easy to make at home! Puff pastry is fun to work with, and you can whip up these puffy little cuties quickly!

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Prep Time15

Cook Time25

Course: Breakfast, Main Course, Side Dish, Snack

Cuisine: American

Servings:

Calories: 335kcal

Equipment

small oven safe shallow bowls or large muffin tins or
baking paper/tart molds Optional
parchment paper Optional
cheese grater If needed

Ingredients

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 kinds of cheese of your choice. I used a combination of Monterey and *Sartori Espresso BellaVitano and they were amazing!
⅛ tsp Salt & pepper
½ box puff pastry 1 sheet thawed (all butter is the best) follow the microwave instructions on the box to quick thaw if necessary)
1 pinch Herbs I used turmeric and chives. Just a pinch of turmeric gives it a rich yellow color. Sometimes I use Za'atar!

Instructions

Preheat the oven to 400°F. (*if using paper tart pans preheat the 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 into 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 into the pastry and bake. I got this tip to microwave the mixture from eatatourtable.com!
Roll the puff pastry out until you can cut squares or rectangles to fit your tart pans. If the dough is getting flimsy gently fold it over in parchment and set it in the freezer for a few minutes.
Line your tart 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 a paper towel and microwave in 10-second increments until you can unfold it and roll it out.
Divide the egg mixture and spoon it into 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 them 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!

Notes

For another delicious eggy recipe for lunch, snack or dinner try my fancy egg salad with olives!

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