Best Spinach Artichoke Baked Egg SoufflÉ Recipes

COPYCAT PANERA BREAD SPINACH & ARTICHOKE SOUFFLé

Steps:

• Preheat oven to 425 degrees F. Grease 4 round ramekins with cooking spray and place on a baking sheet, set aside.
• Set a saucepan over medium heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Whisk in the milk and cook, stirring often, until the sauce has thickened. Season with a pinch of salt and pepper. Remove from the heat and set aside to cool slightly.
• In a large bowl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce, Monterey jack cheese, Romano cheese, garlic, pepper flakes and hot sauce until well combined.
• Unwrap the puff pastry and cut the sheet into four squares. Place a square in each ramekin, pressing it down onto the bottom and up the sides of each ramekin. Divide the soufflé mixture between the ramekins.
• Bake until puffed up and deep golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly before serving.

CHEESY SPINACH-ARTICHOKE EGG BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat eggs, sour cream, garlic powder, salt and pepper with whisk. Stir in spinach, artichoke hearts and 1/2 cup of the Parmesan cheese. Pour into pan. Top with remaining 1/2 cup Parmesan cheese and the mozzarella cheese.
• Bake 45 to 50 minutes or until cheese is melted and golden brown and egg is baked through. Serve warm.

COPYCAT PANERA BREAKFAST BAKED EGG SOUFFLE

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.

ANNE'S TWICE-BAKED SPINACH SOUFFLéS

Steps:

• Preheat the oven to 400°F. Generously butter six 8-ounce ramekins or one 6-cup jumbo muffin tin or silicone muffin mold.
• To prepare the spinach, in a skillet, heat the oil over medium heat. Add the shallot and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the well-drained spinach and season with cayenne, salt, and pepper. Continue cooking, stirring, until the mixture is well combined and all the moisture has evaporated, 2 to 3 minutes. Set aside.
• To prepare the béchamel sauce, in a heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour, and cook until foaming but not browned, about 1 minute. Whisk in the warmed milk. Bring to a boil over high heat. Once it is at a boil, continue cooking, stirring constantly, until the sauce thickens, about 2 minutes. Season with nutmeg, salt, and pepper.
• You will use two-thirds of this sauce as the base for the soufflés. The remaining one-third will be the coating sauce at the end. Transfer one-third of the sauce to a small saucepan. Add the half-and-half and stir to combine. Set aside.
• Stir the spinach into the larger amount of sauce; taste and adjust the seasoning with salt and pepper. Add the egg yolks one at a time, stirring between each addition. Set aside.
• To make the soufflés, in the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of salt on medium speed until foamy. Increase the speed to high and whip until stiff peaks form, 2 to 3 minutes.
• To lighten the soufflé, add about one-fourth of the beaten egg whites to the spinach-sauce mixture and whisk until well mixed. Pour this mixture over the remaining whites and fold together until smooth.
• Fill the prepared ramekins with the mixture. Place them on a baking sheet and bake until the soufflés are puffed and browned, 12 to 15 minutes. Leave the oven on.
• Transfer the soufflés to a rack and cool slightly. Turn out each soufflé into a large gratin dish or casserole. If the soufflés stick, release them by running a butter knife or offset spatula around the rims. Set aside.
• To finish the soufflés, bring the reserved cream sauce to a boil over medium-high heat. Add the mustard and 1/4 cup of the Gruyère cheese. Stir to combine, then taste and adjust for seasoning with salt and pepper. Spoon the sauce over the soufflés to coat, then sprinkle each evenly with the remaining 1/4 cup Gruyère. (The dish may be made to this point and held at room temperature for up to 1 hour or covered in the refrigerator for up 24 hours. However, it is important to bring the dish to room temperature before browning.)
• Bake the sauce-covered soufflés in the gratin dish until browned and bubbling, 7 to 10 minutes. Serve immediately.
• béchamel sauce
• Whether called béchamel (French), balsamella (Italian), or white sauce, this classic sauce is based on a thickener (a roux) made of butter and flour that is whisked together with milk. Simple seasonings include nutmeg, salt, and pepper, but the flavor is improved if the milk is first infused with aromatics like bay leaf and peppercorns. It is as simple as making tea: place the milk and aromatics in a pot and bring to a simmer over medium heat. Remove from the heat and let rest for about 10 minutes; strain out and discard the aromatics.
• Béchamel sauce is the workhorse of cuisine. You can change its consistency by varying the proportions of roux to milk. The more roux, the thicker the sauce, and vice versa. Thin sauces are used as bases for soups and other sauces. Add cheese, for example, and it's Sauce Mornay. A medium béchamel sauce is used for coating and in vegetarian lasagna. Thick béchamel is the base for savory soufflés.