Copycat Panera Spinach and Artichoke Egg Soufflés. Fluffy eggs in a delicious spinach artichoke batter baked in layers of light flakey crust will impress weekend guests and the best part is they are SO easy to make!
Easy to Follow Panera Egg Souffle Video
My Mom’s Panera Egg Souffles
We visited my mom a couple of weekends ago. I love going to her house because she always makes us feel like VIP’s.
She planned out the whole weekend with special meals, things to do, she even put little treat bags on our pillows! One of my favorite things we did that weekend was cook together! My mom and her friend Karen love Panera’s egg souffles. They have been experimenting for months trying to recreate the breakfast dish and finally found a winner!
Create a Beautiful Egg Souffle in 30 Minutes
We made their Spinach and Artichoke Egg Souffles and had such a fun time making them! They take about 30 minutes to make and cook.
Using Some Pre-Packaged Ingredients Saves Time
There are a couple of things that make this recipe easier to create. The first is that we used pre-packaged spinach artichoke dip from Costco. The second is that for the crust we used a puff pastry sheet!
Fluffier, Bigger Egg Souffles than Panera’s
Another thing that I think makes this recipe even better than Panera’s version is that our souffles are fluffier and taller. The Panera version is pretty flat. You can see the difference in the pictures. The serving size is 4 LARGE souffles. If you want to use smaller souffle dishes, you can make 6-8 smaller souffles. It just depends on the size of your dishes.
Printable Copycat Panera Spinach and Artichoke Egg Souffles Recipe
Copycat Panera Spinach and Artichoke Egg Souffles
Copycat Panera Spinach and Artichoke Egg Souffles. Fluffy eggs in a delicious spinach artichoke batter baked in layers of light crust will impress weekend guests and the best part is they are SO easy to make!
Ingredients
- 4 eggs
- 1/2 cup spinach artichoke dip (from Costco or Walmart)
- 1 sheet puff pastry, defrosted naturally
- butter or cooking spray
- 1/2 cup shredded cheese
roux:
- 1 cup milk (whole milk or 2%)
- 2 T. flour
- 1/2 stick butter
Instructions
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Preheat oven to 400
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Butter ramekins and unfold pastry to let it defrost.
Make Roux
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In a medium saucepan add butter until melted.
Add milk and flour and stir under medium heat for about 2-3 minutes until it gets thick.
Mix until it gets thick. Take off heat and set aside to cool.
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In a small mixing bowl beat eggs with a little salt and pepper.
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Take puff pastry and spread a sheet out on parchment paper. Stretch it out a little and cut it into 4 pieces. Put them in the ramekins and fit so that the puff pastry comes up over the rims on at least two sides.
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Add 1/2 cup spinach dip to the whisked eggs and then add the cooked roux mixture. Mix until combined, then add 1/2 any kind of cheese (we used Colby Jack). Mix all together then divide into four and put inside the puff pastry in ramekins.
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Fold the edges over.
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Beat 1 egg in a bowl. Brush egg onto the top of the puff pastry and pop into the oven for 20-25 minutes.
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Take them out when they puff up and are gently brown at the top. You can stick a skewer in one to make sure the eggs have cooked through. Serve!
Recipe Notes
This makes 4 servings in large ramekins. If you use small ramekins this can make 6 servings.
Egg Souffles Are An Easy Impressive Brunch Idea
These egg souffles look so impressive but are easy to make. They are the perfect weekend brunch centerpiece. You butter the ramekins before you put the puff pastry in, so they pop right out of the ramekins and you can serve them on a plate.
Low-Carb Egg Cups
1 Gram Carb Breakfast Egg Cups
If you want a yummy brunch or every-day LOW CARB egg cup, try making these! They are easy to use for meal prep too! Just let them cool, pop them into a ziplock bag and keep them in the fridge for easy breakfast-on-the-go AND snacks!
More Impressive Brunch Recipes
Have you ever had avocado toast? My kids love it. So I decided to create an avocado toast buffet with all kinds of toppings and it was a big hit!
Macadamia Nut Maple Glazed Bacon
After visiting Hawaii and stopping by the local breakfast legend, Slappy Cakes. We fell in love with their Macadamia Nut Maple Glazed Bacon. So when I got home I decided to recreate it and it is just as good! Give it a try!
Strawberry Shortcake Cream Cheese Waffles
Turn the classic strawberry shortcake dessert into a yummy breakfast or brunch dish. Creamy cream cheese topping covered with fresh strawberries will make this your family’s favorite fancy brunch dish!
Tag me @tatertotsandjello on Instagram and show me YOUR recipes!!
Have a Delicious Day!
xoxo
Great recipe! I used Pillsbury crescent dough sheets instead of the puff pastry and half and half instead of milk. I used Parmesan cheese and Walmart spinach and artichoke dip. I baked my in large ramekins at 350 and tented halfway through with aluminum foil.
Oh that’s a great idea, Debbie!
xoxo
Loved them! Just like Panera! One question, can I make the filling and refrigerate it for the next day and then bake?
Hi! Yes you can make the filling ahead of time. I’m so glad you like it!
xoxo
The first time I made this, I used the exact recipe and they turned out great! However, I’m comfortable in the kitchen and have played around with it a little and still get amazing results. This is a great recipe or base for making something for any occasion. My favorite so far loading it with marinated artichoke hearts and bacon! Yum! Thanks so much for this recipe, I’ve been using it for about 3 years now!
Hi Stacy! Yay! I am so glad you are enjoying it. It’s so yummy!
xoxo
How could you adapt this recipe to make in an 8×8 (or larger) pan to serve for a crowd?
Hi Denise!
That is a great idea! I would line the pan with the puff pastry, add the filling and then bake it longer to cook through, possibly turning the pan half way through. Let me know if you try it and what works! I think that’s a great idea! I might experiment with it and I’ll let you know 🙂
I made this yesterday for overnight company and reheated it this am. I used Asiago cheese and it was fabulous! I wish I could upload the picture because it really turned out perfectly. I will try it using the 8×8 pan next time but I am sure the ramekins have a prettier presentation!
Oh yay! I am so glad you liked it!
These are such great recipes, thank you so much
I’m so glad you like them! Thanks Jade!
Plus unless you get to Panera before 7 am they sell out, it’s very frustrating!
That’s so true!
YUM! This looks absolutely delicous, Jen. It would be perfect for Easter brunch! I am going to share a photo and link to your recipe in my weekly round-up tomorrow!
Thanks Jen! You are so sweet!!
xoxo
Thank you so much for the amazing recipe! They came out perfectly! I didn’t have spinach artichoke dip but I sautéed chopped shallots, marinated artichokes, and spinach. I also threw in some coppa ham, Gruyere, and fontina leftover in my refrigerator. So delicious and pretty!
I’m so glad!!
xoxo
Thank you so much for this recipe! We recently moved to a place that has no Panera and I’ve been missing their egg souffles so much! This recipe was so easy to make and it came out perfect. I used 4 5-inch nonstick mini pie pans, Costco spinach artichoke parmesan dip, and colby jack cheese. I never post comments online but I had to let you know how happy I am that you shared this fantastic recipe!
I recently purchased a Air fryer, would the Panera Soufflé Do well in one❓ especially if making for two persons.
This is one of my favorites. I used it for Christmas brunch and for a cozy dinner. GREAT!!! Thank you for sharing.
oh yay! I am so glad you like it!
xoxo
I am obsessed with this recipe!!!! Thank you (and your momma) for sharing it. I’ve loved experimenting with it and the following modifications totally work:
-using Greek yogurt instead of sour cream to make spinach artichoke dip
-baking in a pie pan
-baking in standard muffin tin
All the baking love to you!
Oh yay! I am so happy you like it!
xoxo
Needed to use leftover artichoke dip. This is better than Panera!
Oh yay! I am so happy you liked it!
xoxo
Made these today…as is, would give a 3.5. As other have mentioned, pretty bland even with using a well-flavored s/a dip & pepper jack cheese. Also found that amt of puff pastry was insufficient to cover top; used croissant pastry on top (combo was pretty good) & puff pastry on bottom. Had a LOT of filling left over, followed recipe so puzzled about that.
Used a popover pan & got excellent height; highly recommend. Cooked at 400 for 20 min; top wound up a little more brown than I would have liked.
Will try again, considering how I can up flavor level & maybe seeing what happens w/croissant dough on bottom & puff pastry on top. Also may tent w/foil last 5 min or try at 375 or so.
I made it today. I bought a spread from shop rite it needed more spinach and artichokes’. I added some extra artichokes that I had in a jar. I drained and rinsed them in water. Next time I will add more salt and pepper. Other wise it was a great recipe. Thank you for sharing.
My souffle was pretty bland, but my cheese was mozzarella. So, I’m pretty sure that’s why it hit a flat note. So “No to Mozzarella!” Also, I think it was to much spinach dip; I would have lightly scrambled my egg mixture to a soupy mix. Also, lightly flour your parchment pper roll out dough..
Overall, it It just didn’t taste very good at all by the end. Hopefully someone learns from my mistakes.
Thanks for giving it a try! If you want a souffle with more flavor, I’ve made it with Costco’s jalapeno artichoke dip and it’s so good. You can also add pepper jack as the cheese 🙂
xoxo
It’s really helpful the details you’ve shared. i can’t wait to make the Soufflés I never knew that we can try all this.
I hope you try them. They’re our favorite!!
xoxo
Nice recipe!
Going to try it soon. thanks for the update
These were so tasty!! I found a homemade puff pastry recipe to use instead of store but otherwise followed this recipe perfectly!! I made 6 ramekins. My husband and I only ate one each. So I popped the rest in the fridge for the next day. It’s the next day and they are just as good reheated. Popped them in the oven at 375 for 10 minutes 😋
Oh yay! I am so glad you liked them!! Did you take any photos? I would love to see what they looked like and wow! I bet they were so good with homemade puff pastry dough!
xoxo
I made these this week, thanks for the recipe! I substituted jared Alfredo sauce for the roux and they were delicious! Thanks again!
Oh yay! I am so glad you liked them!
xoxo
Can you freeze these?
Hi Arlene!
I haven’t tried freezing it but I bet you could. I would make up the batter and freeze it then unthaw it by taking it out of the freezer the night before and then making them as directed 🙂
Let me know if you try it and how they freeze!
xoxo
Indeed, this is the perfect brunch time recipe. On Sunday, I have invited my kid’s friends to the brunch and planned some interesting games for them as well, because they might spend the whole day at my place. So, to please my son and his friends, I have jotted down some startling yet delicious recipes. I am adding this one, too, wish me good luck.
Hi Gloria! I hope you love it! My mom and her friend spent a lot of time working on it. It’s so yummy!
xoxo
This recipe is amazing and BEYOND better than Panera’s! Bigger, fresher and more flavorful! I didn’t have the Costco dip so I improvised by reading the ingredient label and making my own: garden veggie cream cheese, sour cream, Parmesan and spinach. Instead of whole milk I used half n half I had on hand and a lil extra flour. But DELISH! Thank you! Will be making my own from now on! Quick and easy!
Yay! I am so glad you liked it!!
xoxo
Did you bake the spinach dip before adding it to the recipe? I don’t have costco so I want to use a homemade dip but don’t know if I should baje the dip first. Thanks
Hi Ana!
No you don’t bake the spinach dip before adding it to the recipe. I’ve also used spinach dip from Walmart and the grocery store for this recipe. I hope you love it!
Thank you for this recipe. I think that these were super yummy, and my mother LOVED them (my sisters and I made them for a Mother’s Day brunch). However, this didn’t taste like Panera’s version to me. I think they’d be a little more “copycat” with a sweeter pastry crust, so next time I do this, I will be using Pillsbury crescent rolls as my bread base. Otherwise, a lovely recipe.
yay!! I am SO happy you enjoyed it!
xxoxo
Thinking of making these the night before for Mother’s Day. Do y oh think they’ll be as tasty reheated in the oven?
Hi Leah! Yes they are perfect for Mother’s Day and so good heated up too!
xoxo
Can you give the name of the spinach and artichoke hearts dip? We do not have a cosco where I live, and I am dying to make these!
Hi Janet!
The brand is “La Terra Fina” but I think any spinach and artichoke dip would work. Our grocery store carries a few different brands 🙂
xoxo
I just made these and my husband and I both loved them. So easy to make and done in no time. Thanks for sharing.
Yay! I am so happy you like them Lucy! They’re our favorite!
xoxo
I thought you could even make ham and cheese and sausage too instead of the spinach & artichoke dip.
I think that would be delicious!
xoxo
What size in oz were your ramekins ?
Hi Kay! These were large 8 ounce ramekins. Thanks!
Thank you for sharing!! Wanted to let you know how much my family enjoys going to Panera but at $5 a pop, being able to make these at home is such a treat!! It’s Christmas morning and these little soufflés are our go-to family breakfast!!! Again, thank you for taking the time to share your recipe!!! It is much appreciated!!! 🙂
Thank you for the recipe! Can you freeze these?
Hi Jane! Yes I think so. You would cover them and then when thawing, put them in the fridge to thaw overnight before you cook them at the normal temperature. Let me know how they do!
xoxo
What size in oz were your ramekins ?
Hi! These were 8 ounce ramekins 🙂
We don’t have a Costco nearby, so had to alter the recipe in that regard. I used cooked chopped spinach( squeezed dry) and a couple artichoke hearts (dried with paper towels) and about a teaspoon of seasoning packet to make art/spin dip. Turned out fantastic. Thanks for sharing!
I don’t have any ramekins. Do you think this could be made in a larger version? Like maybe a brownie sized pan? Thank!
Hi Lana —
I think you can make this in a larger container but you might have to cook your container a little long and on a little lower heat?
xoxo
I made this in a glass 9” pie pan and it was perfect.
Yay! That’s so great to hear!
xoxo
That sounds so yummy! Glad you liked the recipe!
It’s so good!