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Panera Bread's Baked Egg Soufflé reminds me of a breakfast Hot Pocket, if a Hot Pocket were to taste really good. With eggs, cheese, spinach, and artichoke hearts baked into a buttery crust, this super-cool presentation will earn you big bonus points from your crew in the a.m. And the best part is you won't have to stress out over making the dough from scratch since we use the pre made Pillsbury Crescent Dough that comes in a tube. Just be sure that when you unroll the dough you don't separate it into triangles. Instead you'll pinch the dough together along the diagonal perforations to make four squares. After the dough is rolled out, you can line four buttered ramekins with each square, and then fill each ramekin with the secret egg mixture, and bake away. This recipe clones the spinach artichoke soufflé, but if you prefer the spinach and bacon version, check out the Tidbits below for that easy variation.
3 tablespoons thawed frozen spinach ¼ cup shredded cheddar cheese
3 tablespoons minced artichoke hearts (frozen or canned) ¼ cup shredded Monterey Jack cheese
2 teaspoons minced onion 1 tablespoon shredded Parmesan cheese
1 teaspoon minced red bell pepper ¼ teaspoon salt
5 eggs melted butter 2 tablespoons milk ¼ cup shredded Asiago cheese
2 tablespoons heavy cream
one 8-ounce tube Pillsbury Crescent Butter Flake Dough
- Preheat the oven to 375 degrees F.
- Combine the spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons water, cover the bowl with plastic wrap, and poke a few holes in the plastic. Microwave on high for 3 minutes.
- Beat 4 of the eggs. Mix in the milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in the spinach, artichoke, onion, and bell pepper.
- Microwave the egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over the top.
- Unroll and separate the crescent dough into 4 portions. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles of dough. Use some flour on the dough and roll across the width of each piece with a rolling pin so that the dough stretches out into a square that is approximately 6 inches by 6 inches.
- Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of Asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.
- Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
- Bake for 25 to 30 minutes, or until the dough is lightly browned. Remove from the oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.
- Serves 4.