Panera Bread Egg Souffle Recipe

🧂 Ingredients

• 1/2 cup shredded mozzarella cheese
• 1/4 cup rich heavy cream
• 4 thin slices of prosciutto
• 2 tablespoons chopped fresh basil leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 sheet of puff pastry

  store-bought and thawed per package instructions
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon smoked paprika
• 1 teaspoon finely chopped fresh rosemary
• 3 large eggs or 4 medium-sized eggs
• 1/2 cup oil-packed sun-dried tomatoes

  well-drained

Instructions

• 1 Start by preheating your oven to 375°F (190°C). This step is crucial because you
  want your soufflés to bake evenly.
• 2 Roll out the thawed puff pastry on a floured surface. You’ll want to create a
  square that’s about 1/8 inch thick. Using a pastry cutter, divide it into four
  equal pieces. Gently press these into muffin tins or a soufflé dish.
• 3 In a medium bowl, whisk together the eggs, heavy cream, sea salt, black pepper,
  and smoked paprika. Make sure all the ingredients blend together smoothly.
• 4 Fold in your mozzarella cheese, prosciutto, sun-dried tomatoes, basil, and
  rosemary into the egg mixture. The goal here is to distribute the flavors
  evenly.
• 5 Pour the egg mixture into each pastry-lined muffin tin. Fill them generously but
  be cautious not to overfill. The soufflés will rise while baking.
• 6 Sprinkle the grated Parmesan cheese on top of each soufflé for that additional
  layer of flavor and a beautiful golden crust.
• 7 Place the muffin tin in the preheated oven. Bake for about 25-30 minutes or
  until the tops are puffed and golden. The soufflés should wiggle slightly when
  you give them a gentle shake.
• 8 Once baked, allow them to cool for a few minutes. They’ll hold their shape
  beautifully. Serve warm and enjoy the delightful experience.

Nutrition Info