How to Make Panera’s Delicious Spinach Bacon Soufflé at Home

Panera Bread is beloved for their bakery-fresh bagels, but their savory spinach bacon soufflés are a breakfast favorite. These soufflés have a light and airy egg-based interior enveloped in a crispy puff pastry crust. Each bite reveals a rich blend of spinach, smoky bacon, and melted cheeses.

Making these soufflés at home is easier than you think. With just 10 ingredients you can recreate Panera’s signature soufflé right in your own oven. Keep reading for step-by-step instructions and pro tips for making tender flaky spinach bacon soufflés at home.

Overview of the Spinach Bacon Soufflé

Here’s what you can expect from Panera’s famous spinach bacon soufflé

• Crisp puff pastry crust – The light and flaky puff pastry forms a crispy outer shell around the creamy interior. When baked the dough puffs up to form the classic soufflé shape.

• Savory egg-based filling – Eggs provide the base for the creamy, cheesy interior. The eggs are blended until smooth and light.

• Spinach – Fresh spinach adds color and a pop of veggie flavor. The spinach is sautéed before adding to the soufflé.

• Smoky bacon – Bits of bacon are cooked and added to the filling. Half slices of bacon adorn the top for even more smoky bacon flavor.

• Melted cheese blend – A combo of cheddar, Parmesan, and Neufchâtel cheese gives these soufflés a delightfully oozy, melted cheese texture.

When you break through the crisp crust, you get an irresistible mouthful of veggies, bacon, and melted cheese. It’s easy to see why these soufflés are so popular at Panera Bread.

Step-By-Step Instructions for Making Spinach Bacon Soufflés

Follow these simple steps to make tender spinach bacon soufflés at home:

Prep the Ingredients

You’ll need just 10 ingredients to make these soufflés:

• Puff pastry dough
• Eggs
• Salt and pepper
• Neufchâtel cheese
• Cheddar cheese
• Parmesan cheese
• Bacon
• Spinach
• Onion
• Green onions

Take the Neufchâtel cheese out of the fridge ahead of time so it can soften to room temperature.

Make the Filling

1. Preheat your oven to 375°F. Lightly spray four ramekins with nonstick spray. Set aside.

2. In a large bowl, whisk together the eggs until smooth and frothy. Season with salt and pepper.

3. Add the Neufchâtel, cheddar, and Parmesan. Use a hand mixer on high speed for 45 seconds until thoroughly combined. The mixture will be quite thick.

4. Dice 4 slices of the bacon. Cook in a skillet over medium-high heat for 5 minutes until slightly undercooked. Drain on paper towels.

5. Cook the remaining 2 bacon slices for 1 minute per side. Drain on paper towels.

6. Sauté the onions until soft, about 2 minutes. Add the spinach and sauté until just wilted, about 1 minute.

7. Remove the spinach and onion mixture from the pan. Reserve about 1 Tbsp bacon grease in the pan.

You now have a smooth and creamy cheese-egg mixture ready for baking.

Assemble the Soufflés

1. Cut the puff pastry into 4 equal squares (about 5-inches each). Place each square into a prepared ramekin, pressing it into the bottom and letting the corners hang over the sides.

2. Poke a few fork holes in the bottom of the pastry. This allows steam to escape while baking.

3. Divide the bacon, onions, and spinach evenly among the ramekins.

4. Top with the creamy egg and cheese mixture.

5. Lay half a slice of the parcooked bacon on top of each ramekin.

6. Fold the overhanging puff pastry corners inward to make a crust while still leaving the bacon peeking out.

Bake the Soufflés

1. Bake at 375°F for 25 minutes.

2. Increase heat to 400°F and bake 5 minutes more until the crust is puffed and golden brown.

3. Remove from oven and garnish with green onions.

That’s it! You now have tender and flaky spinach bacon soufflés straight from your home oven. Enjoy them fresh out of the oven for the perfect crisp crust.

Pro Tips for Making Perfect Panera Copycat Soufflés

Here are some handy tips for getting restaurant-quality results:

• Use store-bought puff pastry for an easy crust. Defrost it overnight in the fridge before using.

• Undercook the bacon a bit since it bakes again inside the soufflé. You don’t want overly crispy bacon.

• Make sure the Neufchâtel cheese is softened so it blends smoothly into the egg mixture.

• For best results, bake these soufflés right after assembling. The puff pastry may get soggy if it sits too long.

• Bake in ceramic ramekins for even heating. The ramekins help the soufflés hold their shape.

• Bake at a high temperature to get the signature puffed crust.

• Cool for 5 minutes before eating so the hot filling can set.

• Store leftovers in the fridge for up to 5 days. Reheat in the microwave or oven before serving.

Customize Your Soufflés

While the classic spinach and bacon filling is delicious, you can customize these soufflés to suit your tastes:

• Substitute diced ham or crumbled sausage for the bacon.

• Use different veggies like sautéed mushrooms, bell peppers, or broccoli.

• Add spices like garlic powder, paprika, or cayenne pepper.

• Use shredded Swiss, gruyère, or pepper jack cheese.

• Top with sour cream, salsa, or avocado instead of green onions.

No matter what you fill them with, the joy is cracking through that crispy crust into the creamy interior.

More Copycat Soufflé Recipes to Try

Once you master the technique, try your hand at recreating more of Panera’s famous