Breakfast comfort food can look like so many things: chicken n’ waffles, biscuits and gravy, banana bread, pancakes – even sometimes just a nice bowl of your favorite sugary cereal (Cap ‘n Crunch – ya feel me?).
One of my most favorite ways to enjoy breakfast is a delicious soufflé. What I find to be most interesting about soufflés is that a majority of people that I meet who like them all agree that their favorite place to get one is at Panera Bread.
Oddly enough, I worked at Panera Bread for 11 years and only recently left there (2nd job) to spend more time with my beautiful family. I can attest to the deliciousness of a Panera Soufflé and the cult-like following that it has. They are made periodically throughout the morning to ensure freshness and you would definitely get people who call ahead and ask for it to be reserved because their morning cannot go on without a Café Latte and Ham & Swiss Soufflé – and hey, I’m not one to judge. I feel that way about their Asiago Bagel.
The good news is – you can get a delicious, fresh soufflé at home without having to call and reserve one at a local bakery AND if you make enough for the family, at the fraction of the cost buying them elsewhere (~$5 a piece).
This simple to make, amazing tasting and satisfying breakfast is sure to leave you pleased and anyone else you serve it to! It definitely will handle being refrigerated and I’ve eaten them up to 3 days after baking them and they are still good. Obviously – fresh is best but hey, life happens and sometimes you eat it a few days late!
Let us know in the comments your thoughts on this recipe and if you’ve ever been to Panera – what your favorite breakfast item from there is!
Spinach & Bacon Soufflé
- 6 ramekins (I use 4 oz)
- 1 sheet puff pastry dough cold, but pliable.
- 10 slices bacon cooked
- 2 tbsp unsalted butter melted
- 1 cup heavy cream room temperature
- 4 large eggs
- 1 cup white cheddar cheese shredded
- 1/2 cup fresh spinach sliced thinly, roughly
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- Preheat your oven to 425°
- Chop 4 pieces of bacon and leave the remaining 6 for topping the soufflé.
- Combine all ingredients (except for the pastry dough and 6 slices of bacon) in a bowl and mix until well combined.
- Cut the sheet of puff pastry dough into 6 equal squares and push each one into the ramkin - you should have extra dough coming out of the ramkin (so that you can fold it over as a seal).
- Divide the mixture into the 6 ramkins evenly. Ideally, the mixture will not go above the square from the puff pastry dough.
- Place the ramkins on a cookie sheet and bake for 25-30 minutes. You'll know it's done by jiggling the cookie sheet and only the very center moves. It'll continue to cook when you've pulled it out of the oven.