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!
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
1/2 stick butter
1 cup whole milk
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.
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!