Copycat Panera egg souffle is a flaky puff pastry cup filled with soft, custardy eggs and a rich, cheesy spinach bechamel, baked into individual bakery-style souffles right at home. They look fancy, but they come together with one sheet of puff pastry and a muffin tin.
As a big fan of Panera, I am so happy I found this copycat version of their famous egg souffle from Dainty Bite on YouTube. I am obsessed with this recipe and make it for my family all the time. It is also super easy to make and tastes just like Panera’s. So if you love their egg souffle too, give this one a try.
Watch Dainty Bite make them in the video below, then scroll down for the full recipe, my tips, and the questions I get asked most.
Why This Egg Souffle Works
The secret is the bechamel. That creamy cheese sauce folded through the eggs is what keeps them soft and rich instead of dry or rubbery, and it carries all the flavor from the fontina, gruyere, bacon, and spinach. The puff pastry bakes up golden and flaky around it, and baking everything in a muffin tin gives you neat individual souffles that look straight out of the bakery case.
Ingredients:
- 1 pack of puff pastry
For the Egg Mixture:
- 7 extra-large eggs
- 1 tbsp freshly chopped chives
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
For the Bechamel Sauce:
- 1 cup warm milk
- 4 tbsp unsalted butter
- 5 tbsp all-purpose flour
- 1 cup roughly chopped baby spinach
- 1 cup shredded fontina cheese
- 1/2 cup gruyere cheese
- 5 thin slices of bacon, chopped
- 1/2 cup sweet bell pepper, diced
How to Make Copycat Panera Egg Souffle
Step 1: Make the bechamel
Melt the butter in a saucepan over medium heat, then whisk in the flour and cook for a minute to make a roux. Slowly pour in the warm milk, whisking until it thickens into a smooth sauce. Stir in the spinach, fontina, gruyere, bacon, and bell pepper until the cheese melts and everything is combined, then set it aside to cool slightly.
Step 2: Beat the eggs
In a bowl, whisk the eggs with the chopped chives, salt, black pepper, and cayenne until they are well blended.
Step 3: Line the cups with puff pastry
Cut the puff pastry into squares and press one into each cup of a greased muffin tin, letting the corners hang over the edges. Cold pastry is easiest to work with, so keep it chilled until you are ready.
Step 4: Fill and fold
Spoon the egg mixture into each pastry cup, then top with a spoonful of the cheesy bechamel. Fold the overhanging pastry corners loosely toward the center so the filling peeks through.
Step 5: Bake
Bake at 385 degrees F for 30 to 35 minutes, until the pastry is deep golden and the egg is set and puffed. Let the souffles cool in the tin for a few minutes so they hold their shape, then lift them out and serve.
How to Serve Them
These are best warm, straight from the oven, for breakfast or brunch. Serve them with fresh fruit and coffee, or set a few out on a platter for a crowd. They feel special enough for a holiday morning but are easy enough for a regular weekend.
Storage and Reheating
Keep leftovers in an airtight container in the fridge for up to three days. Reheat them in a 350 degree F oven or air fryer for a few minutes to bring back the flaky pastry, rather than the microwave, which softens it. Baked souffles also freeze well, so reheat them from frozen in the oven when you want a quick breakfast.
My Tips for the Best Egg Souffle
- Keep the puff pastry cold until the moment you use it, so it stays flaky and easy to shape.
- Grease the muffin tin well, or use liners, so the pastry lifts out cleanly.
- Let the bechamel cool slightly before assembling, so it does not start cooking the eggs.
- Do not overfill the cups, since the eggs puff up as they bake.
- Swap in ham, sausage, or different cheeses to make them your own.
Copycat Panera Egg Souffle FAQ
Can I make these ahead of time?
Yes. You can bake them a day ahead and reheat in the oven, or assemble them, cover, and refrigerate overnight, then bake fresh in the morning. Add a few minutes to the bake time if they go in cold.
Can I freeze them?
They freeze well once baked. Cool them completely, freeze in a single layer, then reheat straight from frozen in a 350 degree F oven until warmed through and crisp.
What cheese can I substitute?
Fontina and gruyere melt beautifully and taste closest to Panera, but Swiss, white cheddar, or mozzarella all work if that is what you have on hand.
Can I make them vegetarian?
Absolutely. Leave out the bacon and add extra spinach, mushrooms, or diced bell pepper for a meatless version that is just as rich.
Do I need ramekins, or is a muffin tin fine?
A standard muffin tin is perfect and gives you the individual bakery shape. Ramekins work too if you want them a little bigger, just adjust the bake time as needed.
More Copycat Recipes You’ll Love
If you love this one, try my copycat KFC crispy chicken strips or the Hardee’s biscuit copycat. You will find plenty more restaurant favorites in our copycat recipes collection.
This recipe is adapted from Dainty Bite on YouTube.
