How to Make Panera’s Delicious Spinach Bacon Soufflé at Home

Panera Bread’s savory spinach bacon soufflé is a customer favorite for breakfast or brunch. Light and fluffy with a crisp puff pastry crust it’s filled with a creamy egg custard spiked with spinach smoky bacon, and cheese. Making this recipe at home is easier than you think! Here’s a step-by-step guide to recreating Panera’s famous soufflé.

Ingredients You’ll Need

• 1 sheet puff pastry dough
• 3 large eggs
• 1⁄4 cup Neufchâtel cheese, softened
• 1⁄2 cup grated Parmesan cheese
• 1⁄2 cup grated cheddar cheese
• 6 slices bacon, divided
• 2 cups fresh spinach, chopped
• 1 bunch green onions, chopped

Step-by-Step Instructions

Prep the Pastry Shells

1. Preheat oven to 375°F Lightly coat four 4-inch ramekins with nonstick spray,

2. Unroll puff pastry dough on a lightly floured surface. Cut into 4 equal squares about 5 inches each.

3. Gently press 1 square of dough into each prepared ramekin, allowing corners to drape over sides. Prick dough all over with a fork.

Make the Egg Custard

1. In a medium bowl, whisk together eggs until smooth and airy. Season with salt and pepper.

2. Add Neufchâtel, Parmesan, and cheddar. Beat with electric mixer on high speed until well blended and thick, about 45 seconds. Set aside.

Cook the Bacon and Spinach

1. Dice 4 slices of the bacon. In a skillet over medium-high heat, cook diced bacon 5 minutes until lightly browned but still pliable. Drain on paper towels.

2. Slice remaining 2 bacon slices in half lengthwise. Cook 30 seconds per side just to render some fat. Drain on paper towels.

3. Pour off bacon grease from skillet, reserving 1 Tbsp. Sauté chopped onions 2 minutes until soft. Add spinach and cook 1 minute until wilted.

Assemble and Bake

1. Divide wilted spinach and sautéed onions between ramekins. Top with diced bacon.

2. Fill ramekins with egg custard mixture, dividing evenly.

3. Top each with a half slice reserved bacon. Fold over corners of puff pastry to cover filling while leaving bacon peeking out.

4. Bake 25 minutes until puffed and golden brown. Let cool 5 minutes before serving.

And that’s it! With just a few simple ingredients and easy steps, you can have Panera’s famous spinach bacon soufflé ready to enjoy within an hour. The homemade version is just as light and luscious as the original, but saves you time and money.

Serve straight from the ramekins for individual portions, or gently remove from ramekins and slice into wedges to serve family-style. This impressive yet easy baked egg dish is sure to become a new breakfast favorite!

Tips for Making the Perfect Soufflé

• Use fresh, high-quality ingredients for best results. Factory-frozen puff pastry works well.

• Allow puff pastry to thaw completely so it rolls out smoothly without cracking.

• Don’t overfill ramekins or egg mixture may overflow during baking.

• Use a sharp knife to cut pastry into neat squares. Ragged edges may prevent rising.

• Make sure to pierce pastry all over so steam can escape and pastry puffs properly.

• Fold over pastry corners gently to prevent tearing.

• Check soufflés a few minutes early to avoid overbaking.

Customize Your Soufflé

While this spinach bacon recipe replicates the Panera classic, the basic technique easily adapts to your own creative flavor combinations.

• Substitute cooked bulk breakfast sausage or ham for bacon.

• Use different cheeses like Gruyere, fontina, or pepperjack.

• Add sauteed mushrooms, bell peppers, or caramelized onions.

• Swap in cooked chopped broccoli, kale, or artichoke hearts for spinach.

• Top with fresh herbs, sun-dried tomatoes, roasted garlic, or pesto before baking.

• For a Tex-Mex twist, add chopped jalapeños, cumin, and Monterey Jack.

The possibilities are endless for crafting your own signature soufflé masterpiece. Impress your brunch guests with this elegant yet easy baked egg dish!