Recipe Panera Souffle

Indulge in a restaurant-quality breakfast without leaving your house. Panera's breakfast soufflés are a popular menu item, and for good reason! These delightful pockets are filled with a creamy egg mixture and often come in various flavor combinations. But did you know you can easily recreate these delicious treats at home? This recipe uses a simple puff pastry crust and a flavorful egg filling, resulting in a light and airy souffle that's perfect for a special occasion or a weekend brunch.
So ditch the takeout menu and whip up a batch of these Panera-Style Breakfast Soufflés. They're surprisingly easy to make and require minimal prep time. Plus, you can customize the fillings to your liking, making them a versatile and crowd-pleasing breakfast option.

Ingredients

• 1 sheet puff pastry, thawed
• 3 large eggs
• 1/4 cup heavy cream
• 1/2 cup shredded Gruyere cheese
• 1/4 cup shredded Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes (drained)
• 1/4 cup chopped fresh spinach
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1 tablespoon melted butter (for greasing ramekins)

Directions

1. Preheat your oven to 400°F (200°C). Lightly grease four ramekins with melted butter.
2. Unfold the puff pastry sheet and cut it into four equal squares. Gently press the squares into the prepared ramekins, allowing the pastry to hang over the edges slightly. Prick the bottom of each pastry crust with a fork a few times.
3. In a large bowl, whisk together the eggs and heavy cream until well combined. Add the Gruyere cheese, Parmesan cheese, sun-dried tomatoes, spinach, thyme, salt, and pepper. Mix until everything is evenly incorporated.
4. Divide the egg mixture evenly between the four ramekins. Fold the excess puff pastry dough over the filling, creating a loose casing.
5. Bake the soufflés for 20-25 minutes, or until puffed up and golden brown. Let them cool slightly before serving.
6. Tips:
7. For a richer flavor, you can substitute half of the heavy cream with whole milk.
8. If you don't have sun-dried tomatoes, you can use chopped fresh mushrooms, cooked crumbled sausage, or chopped cooked ham instead.
9. Feel free to experiment with different types of cheese, such as cheddar, mozzarella, or goat cheese.
10. For an extra special touch, serve your soufflés with a dollop of hollandaise sauce or a drizzle of balsamic glaze.