Panera Bacon and Spinach Souffle
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Panera Bread is known for their bagels – but this Panera Bacon and Spinach Souffle is my favorite breakfast item! Filled with sauteed onion and spinach, smoky bacon and three cheeses mixed with eggs for a delicious breakfast treat!
What You Will ❤️ About Panera Souffles
- Signature Dish – Panera’s Souffles are so delicious and they only make a small number of them each day. Now you can have one whenever you want – at home!
- Customizable – Panera has three varieties of their souffles and you can make them all at home – or jazz it up with your favorite ingredients!
- Crunchy & Creamy – The crunch of the puff pastry is my favorite part – then you take a bite into that creamy egg and cheese mixture!
Spinach & Bacon Souffle Ingredients
I love making copycat recipes at home because you can skip all the preservatives like sodium citrate, soy lecithin and all the other things I can’t pronounce! Here – you’ve just got whole and fresh ingredients!
- Puff pastry dough – I really recommend using the Puff Pastry dough – which you can find at any grocery store. You could also use crescent roll dough but it doesn’t puff up the same way.
- Large eggs – if using medium eggs, add one egg to the mixture
- Salt & Black pepper – you could also sub out the black with white pepper. It’s a little milder flavor.
- Neufchatel cheese – You could swap this out for heavy cream or whole milk but the egg mixture won’t be quite as thick.
- Cheddar cheese & Parmesan cheese – Panera uses Cheddar & Parm but you could swap out if you like. I personally love Colby Jack cheese with eggs.
- Bacon – This souffle has bacon inside as well as a half slice on top! But you could sub out with diced ham or even pork sausage.
- Fresh spinach – one bunch of spinach is what you need! Don’t buy the bagged stuff – the bunch is cheaper and fresher!
- Green onion – you can use a yellow sweet onion as well but I like using the whites of the onion in the souffle and then the green ends on top when I serve
Panera Bread Souffle Varieties
Panera has three varities of souffles available in store:
- Spinach & Bacon – Freshly baked souffle made with our savory egg mixture, spinach, a cheddar cheese blend, and Applewood-smoked bacon with a hint of garlic.
- Four Cheese – This cheese egg souffle has a savory egg mixture, Neufchâtel (low fat cream cheese), cheddar, Parmesan and romano cheese.
- Spinach & Artichoke – This freshly baked souffle has a savory egg mixture, spinach, romano & asiago cheese, red peppers and artichoke hearts with a hint of garlic.
How to make Panera’s Spinach & Bacon Souffle
These souffles are not traditional souffles that you have to worry about falling so they’re super easy to make! The egg and cheese mixture is thick and creamy and will melt in your mouth!
- Preheat the oven to 375. Spray 4 ramekins with non-stick cooking spray and set aside.
- In a large mixing bowl, add the eggs and whisk them until beaten. Add in salt & pepper.
- To the bowl, add softened neufchatel cream cheese, cheddar cheese and parmesan cheese and use a hand mixer on high for 45 seconds to mix thoroughly. Mixture will be THICK. Set aside.
- Dice 4 slices of bacon – leave the remaining two slices whole for now. Heat skillet over medium high heat. Add chopped bacon and cook for 5 minutes – bacon should be slightly undercooked as you don’t want crunchy bacon in the souffle. Remove diced bacon from pan and place on paper towels to drain.
- Take remaining two pieces of bacon and slice in half and cook for 1 min per side – so a bit of the grease comes off but the pieces will still lay flat. Move parcooked bacon slices to paper towel to drain.
- Pour out about half of the bacon grease so there is about 1 tbsp in the pan. Add diced onion to pan and saute until softened for 2 minutes. Add spinach and saute for 1 min until wilted. Remove from pan and set aside.
- Unroll puff pastry dough. Cut it into 4 equal sized squares each about 5” (you’ll have a little leftover dough you can discard) and place dough squares into the prepared ramekins. Tuck the dough into the bottom and then leave the four corners hanging over the sides. Use a fork to prick holes in the bottom of the pastry.
- Divide the chopped bacon, onion and spinach between ramekins. Top with the egg mixture. Lay 1/2 slice parcooked bacon on top of each ramekin.
- Fold each corner of the puff pastry down to face the center but leaving the bacon visible.
- Bake for 25 minutes. Increase temp to 400º and bake 5 min more.
- Remove from oven and sprinkle with green onion and serve.
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Tips, Tricks & FAQs
How do you store and reheat leftover egg souffle?
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. Reheat in the microwave for 1-2 minutes or in the air fryer at 250º for 6-7 minutes. I recommend cutting in half before reheating.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
More Breakfast Egg Bite Recipes
- Starbucks Kale & Mushroom Egg Bites
- Egg White Bites with Red Pepper
- Starbucks Bacon & Gruyere Egg Bites
- Mini Bacon & Egg Pies
- Air Fryer Scotch Eggs
More Panera Recipes
Panera Bacon and Spinach Souffle
Panera Bread is known for their bagels – but this Panera Bacon and Spinach Souffle is my favorite breakfast item! Filled with sauteed onion and spinach, smoky bacon and three cheeses mixed with eggs for a delicious breakfast treat!
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Ingredients
- 1 sheet Puff pastry dough
- 3 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup Neufchâtel cheese softened
- 1/2 cup Cheddar cheese
- 1/2 cup Parmesan cheese grated
- 6 slices Bacon
- 2 cups spinach chopped
- 1 bunch Green onion diced
Instructions
- Preheat the oven to 375. Spray 4 ramekins with non-stick cooking spray and set aside.
- In a large mixing bowl, add the eggs and whisk them until beaten. Add in salt & pepper.3 large eggs, 1/2 tsp salt, 1/4 tsp black pepper
- To the bowl, add softened neufchatel cream cheese, cheddar cheese and parmesan cheese and use a hand mixer on high for 45 seconds to mix thoroughly. Mixture will be THICK. Set aside.1/4 cup Neufchâtel cheese, 1/2 cup Cheddar cheese, 1/2 cup Parmesan cheese
- Dice 4 slices of bacon – leave the remaining two slices whole for now. Heat skillet over medium high heat. Add chopped bacon and cook for 5 minutes – bacon should be slightly undercooked as you don’t want crunchy bacon in the souffle. Remove diced bacon from pan and place on paper towels to drain.6 slices Bacon
- Take remaining two pieces of bacon and slice in half and cook for 1 min per side – so a bit of the grease comes off but the pieces will still lay flat. Move parcooked bacon slices to paper towel to drain.
- Pour out about half of the bacon grease so there is about 1 tbsp in the pan. Add diced onion to pan and saute until softened for 2 minutes. Add spinach and saute for 1 min until wilted. Remove from pan and set aside.2 cups spinach, 1 bunch Green onion
- Unroll puff pastry dough. Cut it into 4 equal sized squares each about 5” (you’ll have a little leftover dough you can discard) and place dough squares into the prepared ramekins. Tuck the dough into the bottom and then leave the four corners hanging over the sides. Use a fork to prick holes in the bottom of the pastry.1 sheet Puff pastry dough
- Divide the chopped bacon, onion and spinach between ramekins. Top with the egg mixture. Lay 1/2 slice parcooked bacon on top of each ramekin.
- Fold each corner of the puff pastry down to face the center but leaving the bacon visible.
- Bake for 25 minutes. Increase temp to 400º and bake 5 min more.
- Remove from oven and sprinkle with green onion and serve.
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1souffleCalories: 682kcalCarbohydrates: 32gProtein: 22gFat: 52gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 197mgSodium: 1088mgPotassium: 313mgFiber: 1gSugar: 1gVitamin A: 2056IUVitamin C: 5mgCalcium: 276mgIron: 3mg
Tried this recipe?Let us know how it was!
