This copycat Panera soufflé recipe is so delicious and even better than the original! Dig into these warm and cozy soufflés filled with fluffy eggs and loaded with four types of decadent melted cheese for the ultimate comforting breakfast.
The Best Egg Souffle Recipe
Panera Bread has some pretty delicious breakfast options, but I don’t think anything on the menu beats their four cheese souffles. I love them so much that I had to make a copycat recipe, and I’m glad I gave it a go because it turned out spot on!
These copycat Panera soufflés are filled with incredibly creamy, fluffy eggs and tons of melty, gooey cheese. I used flaky puff pastry to make the perfect crispy crust because it’s not too heavy or dense.
Along with all of that, this recipe is really easy to make, so don’t be intimidated if you’ve never made egg souffles before. This recipe makes six filling Panera soufflés, so it’s the perfect option to serve at your next brunch!
Ingredients
- Eggs- room temperature, fluffy eggs are the star of these soufflés!
- Cottage cheese- a salty blend of creamy cheese, cottage cheese lends texture and taste to the dish.
- Parmesan cheese- shredded, this nutty cheese is a welcome addition to the soufflés!
- Colby cheese- shredded, a sweeter cheese than cheddar, this distinct cheese has a great flavor.
- Monterey Jack- this buttery cheese adds a creamy element and melts beautifully.
- Puff pastry- thawed, this flaky pastry is the perfect crust for these soufflés.
- Milk- I recommend whole milk in this dish to make the cream sauce.
- Butter- salted or unsalted is just fine! This is used to make the roux for the milk sauce.
- Flour- all purpose flour, this is used to thicken the roux for the cream sauce.
- Salt and pepper- used to enhance the flavor of the dish.
How To Make Copycat Panera Style Soufflés
Step 1: Prepare the roux. First, preheat the oven to 400°F. Then, place a heavy-bottom saucepan over medium heat and add the butter. Once the butter is melted, whisk in the flour. Cook, stirring constantly for about 30 seconds.
Step 2: Make the sauce. Next, whisk in the milk and cook until it has thickened. Season with salt and pepper. Remove the pan from the heat and cool slightly.
Step 3: Prepare the eggs. Now that you’ve made the sauce whisk the eggs and milk sauce in a large mixing bowl or batter bowl. Stir until they are combined. Add the cottage and shredded cheeses to the large mixing bowl with the eggs. Mix them together until everything is well combined.
Step 4: Prepare the puff pastry. Unwrap the puff pastry and cut it into 12 equal squares. Press two squares into each one of your ramekins. Press the squares down at the bottom and up the sides of the ramekins to fill them out.
Step 5: Add the egg mixture. Now take out a mixing spoon and divide the egg mixture evenly between the ramekins. Wipe any drips off of the rims of the ramekins to prevent burning.
Step 6: Bake and serve. Bake the souffle for about 25-30 minutes until they are puffed up and golden brown. Remove them from the oven and cool slightly before serving.
Expert Tips
- I always use store-bought puff pastry for this dish because it’s quick and easy. Just be sure to thaw the pastry out in advance.
- Room temperature eggs are needed for this dish because they become fluffier faster and easier than cold eggs.
- Experiment with the different kinds of shredded cheese if you’d like! Cheddar and mozzarella cheeses would go wonderfully in this dish.
- Don’t overcook your soufflés! They’re finished when the tops are golden brown and puffed.
- Once the soufflés are in the oven, leave the door closed. You don’t want your ramekins to deflate. If you want to check on them, use the oven light.
Storage and Reheating Instructions
You can store leftovers in the fridge for up to three days. Allow the ramekins to cool completely before transferring the souffle to an airtight container and storing it in the fridge.
If you plan to freeze your souffles for later, consider baking them in an oiled tart pan for easy removal. Once removed, place the soufflés in an airtight container or freezer-safe bag and store them for up to three months.
To quickly reheat your chilled soufflés, pop them into the microwave for a minute, or you can reheat them in the oven at 350°F for about 5 minutes.
Panera Bread Souffle Recipe FAQS
Can I add other ingredients to these soufflés?
Of course! Some crumbled bacon, diced ham, or finely chopped spinach would be perfect in these souffles! You could also dice some yellow onion and bell peppers to add in as well.
What can I serve with this recipe?
I love serving these copycat Panera soufflés with a sweet dish, like these Waffle House waffles or McDonald’s pancakes.
More Copycat Panera Recipes
Yield: 6 souffles
Cheesy Panera Souffle
This copycat Panera soufflé recipe is so delicious and even better than the original! Dig into these warm and cozy soufflés filled with fluffy eggs and loaded with four types of decadent melted cheese for the ultimate comforting breakfast.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
30 minutes
Ingredients
- 2 tablespoon butter salted or unsalted
- 2 tablespoon all-purpose flour
- 1 cup whole milk
- ¼ teaspoon salt or to taste
- ⅛ teaspoon ground black pepper
- 4 large eggs at room temperature
- ½ cup cottage cheese
- 2 ½ tablespoons Parmesan cheese shredded
- ⅓ cup colby cheese shredded
- ⅓ cup Monterey shredded
- 1 sheet puff pastry thawed
Instructions
- Preheat the oven to 400°F (200ºC). Place six 5-inch ramekins on a sheet pan to catch any drips.
- Place a heavy-bottom saucepan over medium heat. Add the butter.
- Once the butter is melted, whisk in the flour. Cook, stirring constantly for about 30 seconds.
- Next, whisk in the milk and cook until it has thickened. Season with salt and pepper. Remove the pan from the heat and cool slightly.
- Whisk the eggs, milk sauce, and cheese in a large bowl until well combined.
- Unwrap the puff pastry and cut it into 12 equal squares. Press the squares into your ramekin or tart pan (2 per unit). Press it down in the bottom and up the sides well.
- Divide the egg mixture between the ramekins.
- Bake until they are puffed up and golden brown. It should take 25 to 30 minutes.
- Remove from the oven and cool slightly before serving.
Nutrition Information:
Serving Size:
1 souffle
Amount Per Serving:
Calories: 420Total Fat: 30gCarbohydrates: 23gProtein: 15g
