Panera Bread's Spinach Artichoke Baked Egg Souffle Bytodd Wilbur

Recreate the indulgent magic of Panera Bread at home with Todd Wilbur's Spinach Artichoke Baked Egg Soufflé, a savory treat that combines flaky puff pastry with a creamy, cheesy filling. This easy-to-follow recipe features a luscious blend of eggs, spinach, artichoke hearts, and a trio of cheddar, Monterey Jack, and Parmesan cheeses, seasoned with subtle hints of garlic and onion for a flavor-packed breakfast or brunch dish. Perfectly portioned in ramekins, these individual soufflés are baked to golden perfection, delivering a light, airy texture encased in buttery pastry. Ready in under an hour, this crowd-pleaser is ideal for a sophisticated weekend brunch, holiday gathering, or simply treating yourself to a café-style experience at home.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 sheet Frozen puff pastry
• 4 pieces Large eggs
• 0.5 cup Milk
• 0.25 cup Heavy cream
• 0.5 cup Frozen chopped spinach
• 0.5 cup Canned artichoke hearts (drained and chopped)
• 0.5 cup Shredded cheddar cheese
• 0.5 cup Shredded Monterey Jack cheese
• 0.25 cup Shredded Parmesan cheese
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Onion powder
• 0.25 teaspoon Garlic powder
• 1 teaspoon Butter
• 1 tablespoon All-purpose flour (for dusting)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease four 4-inch ramekins with butter and lightly dust them with flour to prevent sticking.

Step 2

Thaw the puff pastry sheet according to package instructions. Roll it out slightly on a floured surface to ensure even thickness.

Step 3

Cut the puff pastry into four squares, each large enough to line the inside of a ramekin with some overhang. Gently press pastry into each ramekin, trimming any excess if necessary, and refrigerate while preparing the filling.

Step 4

In a medium-sized mixing bowl, whisk together the eggs, milk, and heavy cream until fully combined and slightly frothy.

Step 5

Thaw and drain the frozen spinach, ensuring you remove as much excess water as possible. Stir the spinach and chopped artichoke hearts into the egg mixture.

Step 6

Add the shredded cheddar, Monterey Jack, and Parmesan cheeses to the mixture, reserving a small amount of Parmesan for topping later. Stir until evenly distributed.

Step 7

Season the mixture with salt, pepper, onion powder, and garlic powder. Mix well.

Step 8

Divide the egg mixture evenly among the prepared puff pastry-lined ramekins, filling each about 3/4 of the way full.

Step 9

Fold the overhanging edges of the puff pastry over the top of the filling, creating a rustic, partially covered look. Sprinkle the reserved Parmesan cheese over the top of each soufflé.

Step 10

Place the ramekins on a baking sheet and bake in the preheated oven for 25 to 30 minutes, or until the soufflés are puffed, golden brown, and set in the center.

Step 11

Remove from the oven and let cool for 5 minutes before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	(1051.6g)

Amount per serving	% Daily Value*
Calories	2717.4

Total Fat 187.0g	0%
Saturated Fat 72.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 956.5mg	0%
Sodium 4226.6mg	0%
Total Carbohydrate 191.1g	0%
Dietary Fiber 16.8g	0%
Total Sugars 10.8g
Protein 91.9g	0%

Vitamin D 226.4IU	0%
Calcium 1536.5mg	0%
Iron 15.8mg	0%
Potassium 1559.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.8%

Protein: 13.1%

Carbs: 27.2%