Egg Soufflé is a great dish for a brunch or breakfast. It has a croissant crust with egg, cheese and ham filling.
I have been going to Denver fairly often this year. We have gone to visit our friends Mile High Grandma (who now has a new nickname Auntie M) and Colorado BFF. I also have been going to teach classes about Young Living Essential Oils. While there I love to visit Panera. We don’t have a Panera, yet. (One is being built.) So I take advantage of being close to one all I can. They have these egg soufflés. They are amazing! I wish I could eat one every day. But since we don’t have a Panera, I was going to have to figure out how to make it myself.
I did a little research and found out that the “crust” was croissant dough. I also found that it is not crescent roll dough. But since I’ve already learned to make croissants, this wasn’t a problem. I also learned that you need 1/4 cup egg mixture per soufflé. So I attempted to make them. They were delicious, but not the same as Panera’s egg soufflés. But oh well. They are really good. So this is not a recipe for knock off Panera soufflés. They are wonderful, delicious egg soufflés.
To make the souffles, you must start with croissant dough. Follow the directions in my post about croissants up to the point that you cut them. Instead of cutting triangles you will be cutting 6″ squares. I was able to get 6 out of the each batch of croissant dough.
- 1 batch croissant dough made according to directions.
- 3 eggs
- 2 Tbsp chopped Muenster cheese
- 2 Tbsp chopped sharp cheddar (or cheddar or your choice. I used garlic cheddar)
- 2 Tbsp chopped ham
- 1/4 milk
- Salt & Pepper to taste
- Roll croissant dough out to 18" x 12." Cut out 6 - 6" squares. Spray tartlet plans with cooking spray. Place croissant dough in pans leaving the corners hanging out. Place on sheet pan, cover with clean towel, and allow to rise in a warm draft free area for 30 minutes.
- In a medium size bowl, combine eggs, cheese, ham, milk and S&P.
- Remove towel from sheet pan and poke down the bottom of the dough in the tartlet pans.
- Preheat oven to 375.
- Pour 1/4 cup egg mixture in pans slowly. Fold corners over the egg mixture. Bake for 20 - 25 minutes or until eggs are cooked.
- Remove from pans and enjoy.
- If the croissant dough begins to get too brown before eggs are cooked, cover with foil to finish.
- I used tartlet pans that bottoms are separate from the sides. It made for easy removal.
- Croissant dough can be frozen, if you would like to make some ahead of time.
- You can switch up the ingredients for the egg filling. Panera has spinach & artichoke, 4 cheese, bacon & spinach.
Don’t forget to pin!