If you’re anything like me, you’ve probably stood in front of the Panera pastry case and stared longingly at those golden egg soufflés tucked inside flaky, buttery crusts. \
Whether it’s the Four Cheese, Spinach & Bacon, or Ham & Swiss — they’re warm, creamy, and impossibly satisfying. Good news: you can make a Panera-style egg soufflé right at home.
This recipe captures the magic of the original with a few simple ingredients, frozen puff pastry, and a whole lot of cheesy goodness. Bonus? You don’t have to wait in line or pay bakery prices.
Why You’ll Love This Recipe
This recipe brings you all the light, cheesy, buttery goodness of Panera’s egg soufflés, with a flaky puff pastry shell and a velvety egg filling inside. It’s satisfying but not heavy, fancy without being fussy, and always hits the spot.
It’s also customizable — mix in your favorite fillings like spinach, ham, mushrooms, or caramelized onion. Perfect for brunch, meal prep, or an easy “wow” breakfast on a lazy Sunday.
What You’ll Need
For the soufflés:
- 1 sheet frozen puff pastry, thawed
- 4 large eggs
- ¼ cup heavy cream
- ¼ cup shredded Swiss cheese
- ¼ cup shredded cheddar cheese
- 2 tablespoons grated Parmesan
- ½ cup cooked spinach (well-drained)
- ¼ tsp salt
- ⅛ tsp black pepper
- Optional: diced ham, cooked bacon, sautéed onions, or mushrooms
For prepping the pastry:
- 1 egg (for egg wash)
- 1 tablespoon water
- Nonstick spray or butter (for greasing)
Pro Tips
- Thaw puff pastry completely before using — cold pastry tears easily and doesn’t puff well.
- Press the pastry into the tin gently — don’t stretch it or it will shrink back during baking.
- Use cooked and drained spinach to prevent watery soufflés.
- Grate your own cheese for better melt and flavor.
- Don’t overfill — the egg mixture will puff as it bakes!
Tools You’ll Need
- Muffin tin or ramekins
- Mixing bowl
- Whisk
- Pastry brush
- Rolling pin (optional)
- Knife or pizza cutter
- Oven and timer
Substitutions & Variations
- Cheese swap: Try Gruyère, mozzarella, feta, or goat cheese.
- Dairy-free: Use plant-based cream and cheese alternatives.
- Add-ins: Try chopped sun-dried tomatoes, scallions, or jalapeños.
- Low-carb option: Skip the pastry and bake the filling in ramekins.
Make Ahead Tips
You can prepare the egg filling the night before and store it in the fridge.
Assemble and bake the soufflés fresh in the morning. Baked soufflés can also be reheated in a toaster oven or 325°F oven for 8–10 minutes.
Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease 4 cups of a muffin tin or use ramekins. Thaw puff pastry and roll slightly to even thickness.
2. Cut and Fit the Pastry
Cut the puff pastry into 4 equal squares. Press each square into the muffin tin or ramekin, letting corners drape over the edge.
3. Make the Egg Mixture
In a bowl, whisk together eggs, cream, cheeses, salt, and pepper. Stir in spinach and any desired extras like ham or onions.
4. Fill and Egg Wash
Spoon the egg mixture into each pastry shell, about ¾ full. Beat the extra egg with water and brush the exposed pastry edges.
5. Bake
Bake for 20–25 minutes or until puffed, golden brown, and set in the center. Cool slightly before serving.
Leftovers & Storage
Let soufflés cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 325°F oven or toaster oven until warm and crisp again — microwave reheating works but softens the pastry.
Recipe FAQs
1. Can I freeze these soufflés?
Yes! Wrap individually and freeze for up to 2 months. Reheat from frozen at 350°F for about 20 minutes.
2. Can I make these without a muffin tin?
Absolutely — use ramekins, or bake in a large greased baking dish and cut into squares.
3. Can I use refrigerated dough instead of puff pastry?
Yes, though the texture will be different. Crescent dough works well but won’t puff the same.
4. What’s the best cheese combo?
Swiss and cheddar mimic Panera’s version, but Gruyère and Parmesan make a richer option.
The Final Fold
These Panera-style Egg Soufflés are flaky, cheesy, and full of flavor — the perfect answer to “what’s for brunch?”
Whether you keep it classic or mix in your favorite fillings, you’ll love having this bakery favorite right at your fingertips.
Give them a try and let me know in the comments — did you stick with spinach, or build your own version?