Best 2 Copycat Panera Bread Spinach Artichoke Soufflé Recipes

Indulge in the delectable flavors of Panera Bread's beloved Spinach Artichoke Soufflé with this copycat recipe. This culinary masterpiece combines tender artichoke hearts, succulent spinach, a creamy sauce, and a golden-brown crust, resulting in a symphony of textures and flavors. Prepared with fresh ingredients and easy-to-follow instructions, this recipe ensures a delightful homemade version of the classic restaurant favorite.

In addition to the classic Spinach Artichoke Soufflé, this article also features a collection of equally enticing recipes. From the tangy and refreshing Spinach Artichoke Dip, perfect for gatherings and parties, to the rich and comforting Spinach Artichoke Lasagna, a hearty and flavorful main course, this article offers a range of delectable dishes to satisfy every palate.

Let's cook with our recipes!

COPYCAT PANERA BREAD SPINACH & ARTICHOKE SOUFFLé

Copycat Panera Bread Spinach & Artichoke Soufflé image

This delicious breakfast soufflé takes some help from the store by using pre-made spinach artichoke dip as the base!

Provided by Jonathan Melendez

Categories Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup spinach artichoke dip
3 large eggs
1/2 cup shredded monterey jack cheese
1/4 cup grated romano cheese
1/2 teaspoon granulated garlic
1/4 teaspoon crushed red pepper flakes
2 -3 dashes hot sauce
1 sheet frozen puff pastry, thawed

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.

COPYCAT PANERA BREAKFAST BAKED EGG SOUFFLE

Copycat Panera Breakfast Baked Egg Souffle image

We love the breakfast egg souffles at Panera Bread so I decided to try and copy them. Most recipes I found use crescent dough. I tried it and hated it, they were nothing like Panera's. I experimented with (baked) croissants from the bakery at my grocery and it's pretty close to the original. If you have access to croissant dough...

Provided by Pamela Rappaport

Categories Other Breakfast

Time 35m

Number Of Ingredients 7

Ingredients

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.

Tips:

Use fresh ingredients. Fresh spinach and artichokes will give your soufflé the best flavor.
Don't overcook the spinach. Spinach should be wilted but still bright green.
Use a good quality cheese. A flavorful cheese like Parmesan or Gruyère will make your soufflé even more delicious.
Don't overbeat the egg whites. Overbeaten egg whites will make your soufflé tough.
Bake the soufflé immediately. A soufflé will start to fall as soon as it comes out of the oven, so it's important to serve it right away.

Conclusion:

This copycat Panera Bread Spinach Artichoke Soufflé is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy spinach and artichoke filling and its light and fluffy soufflé top, this dish is sure to be a crowd-pleaser. So next time you're looking for a special dish to serve, give this soufflé a try.