Panera Copycat Soufflé

Every once in a while my kids and I get Panera soufflés for a weekend brunch. Come to think of it, I don’t know why they are called soufflés because they aren’t really soufflés – they are closer to being a quiche than a soufflé. But whatever they are, they sure are delicious. I love the puff pastry crust and I love the fluffy eggy filling inside. Last week I decided to experiment and see if I can recreate these at home. The first time I made them, I used a combination of cheddar cheese and Parmesan cheese and although they looked just like the ones from Panera, the taste wasn’t exactly right. They actually tasted good but a little different from the ones at Panera. So the next time I made them with a combination of Asiago cheese and Pecorino Romano and this time they tasted very close to the ones from Panera. I used canned artichokes and bacon to flavor mine but you can use any ingredients you prefer. I’m thinking making the next round with spinach and feta.


1. 1 sheet of puff pastry
2. 3 eggs
3. 4-5 strips of bacon
4. 3 tablespoons of half-and-half
5. 2 tablespoons of plain yogurt (I used low fat Stonybrook)
6. 1 teaspoon of baking powder
7. 1 teaspoon of garlic powder
8. 3-4 canned artichokes
9. 1 cup of Asiago cheese
10. ¼ cup of Pecorino Romano


1. In a non-stick pan, cook the bacon strips until they are crispy.
2. Place the cooked bacon strips on a paper towel and let the excess pan drain out of them.
3. Preheat the oven at 400 degrees Fahrenheit.

4. Grate the Asiago cheese – you’ll need about a cup.
5. Grate the Pecorino Romano – you’ll need about ¼ cup.
6. In a mixing bowl, break open the three eggs.
7. Using your hands squeeze all the water out of the canned artichokes and then break them up coarsely and add to the eggs.


8. Add the remaining ingredients to the mixing bowl namely: baking powder, garlic powder, yogurt, half and half and mix everything thoroughly.

9. Chop up the cooked bacon strips into bite sized pieces and add them to the mixture in the mixing bowl.

10. Lay out the sheet of puff pastry and cut it into four even pieces.
11. Lay out each of the pieces of puff pastry to a small baking dish (mine was about 4 inches in diameter).

12. Divide the egg mixture in four parts and place inside the puff pastry.

13. Fold over the corners of the puff pastry over the egg mixture.
14. Place in the oven and bake for 25-30 minutes (the baking time varies a bit because all ovens cook a little differently) – so please check after 20 minutes and adjust the baking time accordingly. The soufflés should be cooked until they are golden brown.


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