Egg Soufflé Copycat

Egg Soufflé Copycat


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Brighten your morning and master this Panera egg soufflé recipe for a delicious and healthy breakfast.

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Time needed

40 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 5 eggs
  • 3 tablespoons thawed frozen spinach
  • 2 teaspoons minced onions
  • 2 teaspoon minced red bell pepper
  • 2 tablespoons milk
  • 2 tablespoons half and half
  • 1 tablespoon shredded parmesan cheese
  • 1 tablespoon melted butter
  • ¼ cup shredded asiago cheese
  • ½ cup shredded cheddar cheese
  • ¼ cup shredded Monterey jack cheese
  • ¼ teaspoon salt
  • 1 package refrigerated crescent dinner rolls

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Preheat the oven to 375 degrees F. Combine the spinach, onion, and red peppers in a bowl. Pour in 2 tablespoons of water and then cover the bowl with plastic wrap. Poke a few holes in the plastic and microwave for 2-3 minutes. In another bowl, beat 4 of the eggs before adding the milk, half and half, jack cheese, cheddar cheese, parmesan cheese, and salt. Mix well and then stir in the heated veggies. Microwave this bowl for 30 seconds. Stir. Repeat 4 more times. Unroll the dinner roll dough into 4 rectangles. Use a bit of flour and roll over the dough. Brush melted butter inside 4 large muffin tins. Line each tin with the dough and then equally distribute the egg mixture into each tin. Sprinkle the asiago cheese over each one. Gently fold the dough over. In a small bowl, beat the last egg and then brush the egg over the top of each soufflé. Bake for 30 minutes.

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