Best Baked Egg Breakfast Soufflé Recipes

Copycat Panera Breakfast Baked Egg Souffle image

Provided by Pamela Rappaport

Time 35m

Number Of Ingredients 7

4 eggs
1/2 c cream
1/2 c grated 5 cheese italian mix
1/4 c crumbled bacon or real bacon bits
1/2 c fresh spinach leaves loosely packed
2 regular size croissant from the bakery (or sam's, the supermarket, etc) just be sure it's good
salt and pepper, be careful on the salt, the cheese and bacon are salty

Steps:

1. Preheat oven to 350.
2. I use two either 6 inch Pyrex pie plates or cast iron skillets for this. They are commonly available. Line them with parchment paper. Press it down into them and trim excess around rim. Crease it like pleats to make the paper stay. This will allow the souffles to slide out easily even if some of the egg soaks through the crust.
3. Roughly chop the spinach.
4. Whisk the eggs and cream together.
5. Add the rest of the ingredients and mix well.
6. Slice the croissants like for a sandwich. If the are pretty thick I slice them into 3 pieces. You don't need to be neat. Place them into the pie pans with the crust side up. This keeps the outside from over-browning. Piece it to fill in spots. Press down. This gives you a light crust like Panera. I tried crescent roll dough but it wasn't anything like the original.
7. Pour your mixture into the shells and bake for 20-25 minutes until the filling is set. If it's getting too brown, cover with foil.
8. Note - vary the ingredients to imitate the one you want. Start with the eggs and cream, then cheese of your choice and fillings you like such as artichoke and spinach, ham and cheese, etc.

Baked Egg Breakfast Soufflé image

Provided by Marsha Gardner

Categories Eggs

Time 10m

Number Of Ingredients 11

butter, unsalted for greasing ramekins
4-6 large eggs, depending on the number serving 1 egg 1 ramekin
1/4 tsp kosher salt
1/4 tsp freshly ground black or white pepper
pinch freshly grated nutmeg
1/8 tsp cream of tartar
2 tsp parmigiano-reggiano, grated
OPTIONAL GARNISHES
1/4 tsp dijon mustard
1 tsp heavy cream
2 tsp mayonnaise

Steps:

1. Position an oven rack in the middle position, and preheat the oven to 350°F. Butter four to six 8-ounce ramekins (serving size = one ramekin per egg; one egg per person). Separate the eggs, putting the whites into a large mixing bowl and carefully sliding the whole, unbroken yolks into a small bowl of cold water.
2. Beat the egg whites with salt, pepper, nutmeg, and cream of tartar until they just hold stiff peaks. Fold in 1 tsp of cheese gently but thoroughly (reserve the other teaspoon). Fill the ramekins with the egg whites about halfway.
3. Using your fingers, carefully remove the yolks from the water one at a time, and slip one yolk into ramekin, so it sits nestled in the egg whites. Fill the ramekins up to the mouth (leave about a finger of space where the lip of the ramekin is so that the souffle can puff up)
4. Stir the garnishing ingredients and drizzle a bit on top of each yolk, then sprinkle with the remaining teaspoon of cheese. Bake the eggs until the whites are puffed and pale golden, about 10 minutes. The yolks should jiggle slightly. If you like your yolks more solid, 12 minutes should suffice. Serve hot.