If you’ve ever visited Panera for breakfast and walked out with one of their warm, golden Four Cheese Soufflés, you already know why they’re impossible to forget.
Buttery, flaky pastry wrapped around a rich, creamy egg filling loaded with cheese — it’s everything you want in a savory breakfast bite.
This Panera Four Cheese Soufflé copycat recipe brings that magic home, with all the decadent flavor and flaky texture of the original.
It’s surprisingly simple to make with a few shortcuts (hello, puff pastry!) and comes together beautifully for special brunches, Mother’s Day, or just a cozy morning at home when you want something a little extra.
Why You’ll Love This Recipe
This homemade soufflé has all the creamy, cheesy richness of the Panera version — but it’s made with easy-to-find ingredients and a lot more love.
A blend of four cheeses (Swiss, mozzarella, cheddar, and Parmesan) makes the flavor deep and satisfying, while puff pastry gives it that crisp, golden crust.
It’s the kind of dish that feels fancy, but is secretly easy enough to pull off for a weekend breakfast or brunch with friends.
You can even prep parts of it ahead and bake fresh in the morning — the best kind of treat-yourself recipe.
What You’ll Need
- 1 sheet puff pastry (thawed)
- 4 large eggs
- ¼ cup whole milk
- ¼ cup heavy cream
- ¼ tsp salt
- ⅛ tsp ground black pepper
- ¼ cup shredded Swiss cheese
- ¼ cup shredded mozzarella
- ¼ cup shredded sharp cheddar
- 2 tbsp grated Parmesan cheese
- 1 tbsp flour
- 1 tbsp butter
- ¼ cup diced onion (optional)
- ¼ tsp Dijon mustard (optional, for depth)
Pro Tips
- Use puff pastry, not pie crust — it gives the soufflé that signature rise and flakiness.
- Don’t skip the cheese sauce base — it makes the egg filling creamy, not rubbery.
- Bake in ramekins or muffin tins for easy single servings and golden edges.
- Let cool slightly before serving — the cheese sets and flavors settle beautifully.
- Add spinach, ham, or sautéed mushrooms to make it your own!
Tools You’ll Need
- Small saucepan
- Whisk
- Mixing bowls
- Rolling pin
- Ramekins or jumbo muffin tin
- Baking sheet
- Measuring cups and spoons
Substitutions & Variations
- No Swiss? Use Gruyère or provolone.
- Make it spicy: Add a pinch of red pepper flakes or chopped jalapeño.
- Add protein: Diced ham or cooked bacon pairs perfectly with the cheese blend.
- Vegetarian twist: Stir in sautéed spinach, mushrooms, or roasted red pepper.
Make Ahead Tips
You can make the egg and cheese filling up to a day ahead and store it in the fridge. You can also line ramekins with puff pastry, cover with plastic, and chill until ready to fill and bake.
Freshly baked is best, but leftovers reheat beautifully too.
Instructions
1. Preheat & Prep Pastry
Preheat oven to 375°F. Lightly butter ramekins or jumbo muffin cups. Roll puff pastry on a lightly floured surface and cut into squares big enough to drape over each ramekin with a slight overhang.
2. Sauté Onion & Start Cheese Base
In a small saucepan, melt butter over medium heat. Add onion (if using) and sauté until soft. Stir in flour and cook for 1 minute. Slowly whisk in milk and cream, stirring constantly until thickened.
3. Add Cheese & Season
Remove from heat and stir in all the shredded cheeses, Dijon mustard (if using), salt, and pepper. Stir until smooth and melty.
4. Mix in Eggs
In a bowl, whisk eggs until smooth. Slowly stir in a few spoonfuls of the warm cheese sauce to temper, then mix eggs into the rest of the sauce.
5. Fill & Bake
Spoon the egg and cheese mixture into each puff pastry-lined ramekin. Fold the pastry corners over the filling. Bake for 20–25 minutes or until puffed and golden.
6. Cool & Serve
Let cool 5–10 minutes before serving. Garnish with fresh herbs or extra cheese if desired.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven for 10–12 minutes or until warmed through.
You can also microwave for 30–60 seconds, though the pastry may soften.
Recipe FAQs
1. Can I make this without ramekins?
Yes! Use a jumbo muffin tin or even a small baking dish — just adjust the baking time slightly and check for doneness.
2. What kind of puff pastry should I use?
Store-bought frozen puff pastry (like Pepperidge Farm) works perfectly. Just thaw according to package directions before using.
3. Can I freeze them?
You can freeze baked soufflés, though the texture may change slightly. Reheat in the oven for best results.
4. How do I make it fluffier?
The cheese sauce base helps keep it light. If you want extra lift, try whisking egg whites separately and folding in gently before baking — but it’s not necessary for this version.
The Final Forkful
This Panera Four Cheese Soufflé copycat is everything you love about the original — flaky, cheesy, warm, and comforting. It’s a bakery-quality breakfast or brunch you can make at home with just a little effort and a whole lot of flavor.
Whether you’re serving it for a special occasion or just treating yourself on a weekend morning, this dish is always a win. Try it out and let me know in the comments how yours turned out — and what you added to make it your own!