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.

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Copycat Panera Spinach and Artichoke Egg Soufflés.

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

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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! 

Course Breakfast

Cuisine French

Keyword souffles, egg souffles, spinach souffles, artichoke souffles, breakfast souffles, weekend breakfast, panera souffles, copycat recipe, copycat panera recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author my mom’s recipe

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

• Preheat oven to 400
  
• Butter ramekins and unfold pastry to let it defrost.
  

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.
• In a small mixing bowl beat eggs with a little salt and pepper.
• 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.
• 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.
• Fold the edges over.
  
• Beat 1 egg in a bowl. Brush egg onto the top of the puff pastry and pop into the oven for 20-25 minutes.
  
• 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!

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

Avocado Toast Buffet 

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

The post Copycat Panera Spinach and Artichoke Egg Soufflés – SO good! appeared first on Tatertots and Jello.

When we visited my mom a few weeks ago she introduced me to her AMAZING Spinach Artichoke Egg Souffles. She and her friend had spent weeks perfecting their favorite Panera souffle. And I have to say, my mom’s version is even BETTER than the Panera version.

Copycat Panera Spinach and Artichoke Souffles

A Spicy Twist on the Popular Panera-Inspired Spinach Artichoke Egg Souffle

Last weekend when all of my kids were visiting I thought it would be fun to try a spin on the spinach artichoke version and make a JALAPENO artichoke egg souffle! I thought a jalapeno version would add just a bit of a kick.

Secret Hacks that Make this Egg Souffle Easy

You see, one of the secrets that makes making these cheese souffles so easy is that we use Costco spinach artichoke dip. I decided to use Costco’s Jalapeno Artichoke dip in this spicier version. It’s very similar to the spinach artichoke dip so I thought it would probably work – and it did!

The other secret way my mom made this recipe easy is she used frozen puff pastry sheets for the flaky crust. This saves so much time and the puff pastry bakes up so flaky and gorgeous!

A Brunch Centerpiece

These egg souffles are so pretty when they are done! They will be the centerpiece of your brunch. They look like they took so much time when in reality it only takes a few minutes to assemble them and then 25 minutes for them to bake.

These Egg Souffles Can Be Reheated

Another reason I love making these cheese souffles is that unlike traditional souffles that you have to serve right away and fall really easily, these souffles remain light and fluffy. I made a few extra and we put them in the fridge. Even warmed up later they were just as good! You could make these souffles even the day before your brunch and then warm them up to save time.

Making the Roux

The term “roux” might sound intimidating, but don’t be afraid. It’s actually really easy to make. You melt the butter, then add milk and flour and whisk the mixture until it gets warm and thick. Then you take it off the heat while you make the rest of the filling.

Serve Cheese Souffles in Ramekins or Pop them Out

The trick to popping the cheese souffles out of the ramekins and serving them on plates is buttering the ramekins. Use a lot of butter and your souffles will be easy to invert onto a plate to serve!

Panera-Inspired Jalapeno Artichoke Egg Souffles

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Panera- inspired Jalapeno Artichoke Egg Souffles

Panera-inspired Jalapeno Artichoke Egg Souffles. Creamy jalapeno artichoke egg filling nest inside light and flaky pastry in this mouth-watering individual-size brunch recipe!

Course Breakfast

Cuisine French

Keyword artichoke souffle, breakfast recipe, brunch recipe, egg recipe, egg souffles, jalapeno souffle, spinach souffle

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 3 large eggs
• 1 large egg (for egg wash)
• 1/2 cup Jalapeno Artichoke Dip (Costco)
• 3 T. butter to butter the ramekins
• 1 sheet frozen puff pastry
• 1/2 cup cheese (any kind. I used Monterey Jack)

Roux:

• 1/2 stick butter
• 2 T. flour
• 1 cup whole or 2% milk

Instructions

• This recipe makes 4 large cheese souffles or 6 smaller ones. It depends on your ramekin size. 
  
• Preheat oven to 400-degrees 
• Butter ramekins and put frozen dough out to thaw.
• Make Roux.  Melt butter in a medium saucepan over medium heat, add milk and flour. Turn heat to medium-low and whisk for 2-3 minutes until mixture gets thick. Take off heat and let cool while you add the puff pastries to the ramekins. 
  
• Spread the puff pastry on your counter. Make sure it is fully thawed. Use a pizza cutter to cut the puff pastry into either 4 sections or 6 sections, depending on the size of your ramekins. 
  
• Take each section and gently pull all four sides with your hands to stretch it. Lay it inside the ramekin and pull the edges up over the top of the ramekin. You will fold these pieces over the filling later. 
  
• Do this to all the puff pastry sections and ramkins. 
  
• In a medium bowl take eggs and whisk them with a little salt and pepper. Add the jalapeno artichoke dip and stir until combined. Add the cooled roux and mix well. Then stir in the shredded cheese. 
  
• Divide the filling into the ramekins. Fold the puff pastry ends over the top of the filling. 
• In a small bowl, beat the remaining egg. Then brush the egg mixture on top of the puff pastry and pop them in the oven for 25 minutes, or until the tops of the pastry are golden brown. 
  
• You can stick a skewer into the middle of the ramekins to make sure the eggs are cooked through. Serve. 
  
• You can let the souffles cool and cover with plastic wrap and reheat for later if you want. Just microwave each ramekin for two minutes on medium heat. Or put them all back in the oven on 300-degrees for 20 minutes. 
  

Brunch Recipes Kids Love

These egg souffles taste amazing and kids love them too! They are perfect to make for brunch because everyone will enjoy them. Plus they are vegetarian which is great for us since my son doesn’t eat meat.

More Amazing Brunch Recipes

Lemon Strawberry Croissant Bake

Protein Waffle Bar

Give this recipe a try! I promise it does NOT disappoint! And will become your go-to brunch recipe!

Have a Delicious Day!

xoxo

The post Panera-Inspired Jalapeno Artichoke Egg Souffles! appeared first on Tatertots and Jello.