PANERA BREAD 4 CHEESE SOUFFLE RECIPE (2024)

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Deliciously light and fluffy, Panera Bread 4 Cheese Souffle Recipe is surprisingly easy to make and makes for a beautiful breakfast for special occasions any time of year!

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PANERA BREAD 4 CHEESE SOUFFLE RECIPE

Panera Bread’s egg souffle are one of my very favorite foods! For me, that’s odd, because most of my favorite foods are desserts!

Before I made Copycat Panera Bread Ham and Swiss Egg Souffle’ I was intimidated by the process. Souffle has a bad rap as being finicky and difficult to make. I researched other Panera Bread Copycat recipes and almost all of them microwaved the eggs for a few seconds. (The recipes were also all VERY similar. 🧐) Anywho, microwaving eggs then baking them just sounded weird to me. I went in a different direction with my recipe and created more of a traditional egg souffle adding extra ingredients to make it more like Panera Bread.

The Ham and Swiss Egg Souffle was a hit with the family. As well, it was NOT difficult to make. Of course, I used a premade puffed pastry as the crust. I have no desire to make puffed pastry from scratch. You can use refrigerated crescent roll dough for the crust but it won’t be as flaky and it won’t be as close to the Panera Bread’s souffle.

HOW TO MAKE 4 CHEESE EGG SOUFFLE

Egg souffle really isn’t any harder to make than biscuits or waffles and once you get the hang of it you’ll make whipping them up on the regular.

Pastry – Evenly cut one sheet of thawed puff pastry into six large ramekins or tart pans.
Make a roux – Melt the butter then add the flour and cook on low. Slowly add milk. Cook and allow it to thicken. Season with salt and pepper.
Eggs – Whisk the eggs until they are fluffy and pale yellow. In a large bowl, slowly add the eggs, the cooled milk mixture, and the shredded cheeses
Pour the egg mixture into the pastry and cook.
It’s just that simple!

PANERA BREAD 4 CHEESE SOUFFLE RECIPE (3)

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PANERA BREAD 4 CHEESE SOUFFLE RECIPE

An easy and delicious way to start the day off right with baked eggs in a flaky crust!

Author: Paula

4.98 from 42 votes

Ingredients

2 tablespoons butter salted or unsalted
2 tablespoons all-purpose flour
1 cup whole milk
¼ teaspoon salt or to taste
⅛ teaspoon ground black pepper
4 large eggs at room temperature
½ cup cottage cheese
2 and ½ tablespoons Parmesan cheese shredded
⅓ cup Manchego cheese shredded, you can also use Colby or Havarti
⅓ cup Monterey shredded
1 sheet puff pastry thawed

Instructions

Preheat the oven to 425°F.
Place six 5-inch ramekins or six 5-inch tart pans on a sheet pan to catch any drips.
Place a heavy-bottom saucepan over medium heat. Add the butter.
Once the butter is melted, whisk in the flour. Cook, stirring constantly for about 30 seconds.
Next, whisk in the milk and cook until it has thickened. Season with salt and pepper. Remove the pan from the heat and cool slightly.
In a large bowl, whisk the eggs, cooled milk sauce, and cheeses until well combined.
Unwrap the puff pastry and cut into 6 equal squares. Press each square into your ramekin or tart pan. Press it down in the bottom and up the sides really good.
Divide the egg mixture between the ramekins.
Bake until they are puffed up and golden brown. It should take 25 to 30 minutes.
Remove from the oven and cool slightly before serving.

Nutrition

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