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!
Instructions
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Makes 4 large souffles. Can make 6 souffles if you use a smaller ramekin.
3 eggs – whisked + 1 egg for egg wash
1/2 cup spinach artichoke dip (Costco)
1 sheet puff pastry
Butter to butter the ramekins
1/2 cup shredded cheese
Roux:
1/2 stick butter
2T. Flour
1 cup whole milk
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Preheat oven to 400
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Butter ramekins.
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Make Roux:
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!
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
Macadamia Nut Maple Glazed Bacon
Strawberry Shortcake Cream Cheese Waffles
Tag me @tatertotsandjello on Instagram and show me YOUR recipes!!
Have a Delicious Day!
xoxo
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
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
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What size in oz were your ramekins ?
Hi Kay! These were large 8 ounce ramekins. Thanks!
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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 🙂
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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!
Jen recently posted…How to Bleach Dye Clothes – a Great Teen or Tween Craft!
It’s so good!
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