Best 2 Copycat Panera Bread Spinach Artichoke Soufflé Recipes

If you crave the classic flavors of Panera Bread's Spinach Artichoke Soufflé without leaving the comfort of your home, this article will guide you through the process of perfectly recreating this beloved dish. Whether you're a seasoned cook or just starting in the kitchen, we'll provide step-by-step instructions, helpful tips, and a carefully curated list of ingredients to ensure your copycat Panera Bread Spinach Artichoke Soufflé turns out just as delicious as the original.

Here are our top 2 tried and tested recipes!

COPYCAT PANERA BREAKFAST BAKED EGG SOUFFLE

Copycat Panera Breakfast Baked Egg Souffle image

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

Ingredients

4 eggs
1/2 c cream
1/2 c grated 5 cheese italian mix
1/4 c crumbled bacon or real bacon bits
1/2 c fresh spinach leaves loosely packed
2 regular size croissant from the bakery (or sam's, the supermarket, etc) just be sure it's good
salt and pepper, be careful on the salt, the cheese and bacon are salty

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.

COPYCAT PANERA BREAD SPINACH & ARTICHOKE SOUFFLé

Copycat Panera Bread Spinach & Artichoke Soufflé image

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

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup spinach artichoke dip
3 large eggs
1/2 cup shredded monterey jack cheese
1/4 cup grated romano cheese
1/2 teaspoon granulated garlic
1/4 teaspoon crushed red pepper flakes
2 -3 dashes hot sauce
1 sheet frozen puff pastry, thawed

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.

Tips:

Make sure to use fresh spinach for the best flavor.
If you don't have artichoke hearts, you can substitute canned or frozen artichoke hearts. Just be sure to drain and rinse them well before using.
You can use any type of cheese that you like, but a blend of Parmesan, mozzarella, and cream cheese is a classic choice.
If you don't have a ramekin, you can use a small baking dish instead.
Be sure to preheat your oven before baking the soufflé.
Don't overfill the ramekins, or the soufflé will rise too much and fall.
Bake the soufflé until it is golden brown and puffed up.
Serve the soufflé immediately with your favorite dipping sauce.

Conclusion:

This Panera Bread Spinach Artichoke Soufflé is a delicious and easy-to-make appetizer or main course. It's perfect for a special occasion or a casual get-together. With its creamy filling, crispy crust, and cheesy topping, this soufflé is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and impressive dish to serve, give this Panera Bread Spinach Artichoke Soufflé a try.