COPYCAT PANERA BREAD SPINACH & ARTICHOKE SOUFFLé
This delicious breakfast soufflé takes some help from the store by using pre-made spinach artichoke dip as the base!
Provided by Jonathan Melendez
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Grease 4 round ramekins with cooking spray and place on a baking sheet, set aside.
- Set a saucepan over medium heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Whisk in the milk and cook, stirring often, until the sauce has thickened. Season with a pinch of salt and pepper. Remove from the heat and set aside to cool slightly.
- In a large bowl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce, Monterey jack cheese, Romano cheese, garlic, pepper flakes and hot sauce until well combined.
- Unwrap the puff pastry and cut the sheet into four squares. Place a square in each ramekin, pressing it down onto the bottom and up the sides of each ramekin. Divide the soufflé mixture between the ramekins.
- Bake until puffed up and deep golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly before serving.
COPYCAT PANERA BREAKFAST BAKED EGG SOUFFLE
We love the breakfast egg souffles at Panera Bread so I decided to try and copy them. Most recipes I found use crescent dough. I tried it and hated it, they were nothing like Panera's. I experimented with (baked) croissants from the bakery at my grocery and it's pretty close to the original. If you have access to croissant dough...
Provided by Pamela Rappaport
Categories Other Breakfast
Time 35m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350.
- 2. I use two either 6 inch Pyrex pie plates or cast iron skillets for this. They are commonly available. Line them with parchment paper. Press it down into them and trim excess around rim. Crease it like pleats to make the paper stay. This will allow the souffles to slide out easily even if some of the egg soaks through the crust.
- 3. Roughly chop the spinach.
- 4. Whisk the eggs and cream together.
- 5. Add the rest of the ingredients and mix well.
- 6. Slice the croissants like for a sandwich. If the are pretty thick I slice them into 3 pieces. You don't need to be neat. Place them into the pie pans with the crust side up. This keeps the outside from over-browning. Piece it to fill in spots. Press down. This gives you a light crust like Panera. I tried crescent roll dough but it wasn't anything like the original.
- 7. Pour your mixture into the shells and bake for 20-25 minutes until the filling is set. If it's getting too brown, cover with foil.
- 8. Note - vary the ingredients to imitate the one you want. Start with the eggs and cream, then cheese of your choice and fillings you like such as artichoke and spinach, ham and cheese, etc.
PANERA BREAD'S TURKEY ARTICHOKE PANINI
This is my favorite sandwich at Panera so I was happy to find the recipe and share! It's a terrific way to use up leftover spinach artichoke dip, or an excuse to make some up...try Recipe#277769 or Recipe#243807 to cut out some of the fat.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 4 turkey artichoke paninis, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.
- Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.
- Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.
- Serve hot with chips or your favorite soup!
Nutrition Facts : Calories 133.1, Fat 8, SaturatedFat 1.8, Cholesterol 38.6, Sodium 39.2, Carbohydrate 2.8, Fiber 0.7, Sugar 1.6, Protein 12
Tips:
- Use fresh spinach for the best flavor. If using frozen spinach, be sure to thaw and squeeze out all excess water before using.
- Make sure the artichoke hearts are well-drained before using. Otherwise, the soufflé will be too watery.
- Use a good quality Parmesan cheese. The better the cheese, the better the soufflé will taste.
- Don't overmix the batter. Overmixing will make the soufflé tough.
- Bake the soufflé immediately after assembling. The longer the batter sits, the more likely it is to deflate.
- Serve the soufflé immediately. It will start to fall as soon as it comes out of the oven.
Conclusion:
This copycat Panera Bread spinach artichoke soufflé is a delicious and easy-to-make appetizer or main course. It's perfect for a party or a special occasion. With its creamy, cheesy filling and crispy crust, this soufflé is sure to be a hit with everyone who tries it.
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