If you love the idea of a Panera Spinach and Bacon Souffle but wish it tasted the way it used to, this better-than copycat version is for you. A creamy egg filling made richer with a simple bechamel sauce, three cheeses, sauteed spinach, and smoky bacon wrapped in flaky puff pastry and baked until golden, delivers a bakery style breakfast souffle without the bakery price.
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This Panera Spinach and Bacon Souffle Recipe started because I wanted the idea of Panera without the disappointment. I feel like it used to taste good, before they put profit margins ahead of quality. The concept is great. Eggs, cheese, bacon, puff pastry. But I wanted better texture, better flavor, and overall better execution.
By fortifying the egg base with a quick white sauce and adding cream cheese for structure, you get a creamy, custardy interior that does not go runny or turn rubbery. The sauteed spinach keeps everything balanced and the bacon inside and on top gives you flavor and good looks. This is what breakfast tastes like when it's created by someone who really cares about food.
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Why you'll love this recipe
- Bakery style texture - The bechamel creates a creamy, stable filling instead of just scrambled eggs in pastry.
- Flexible portions - Make individual breakfast souffles or one large souffle to slice and share.
- Simple ingredients - Everything can be found at a regular grocery store.
- Make ahead friendly - Assemble in advance and bake when ready.
- Better than takeout - You control the cheese, the seasoning, and the quality.
This is everything people love about the Panera spinach and bacon souffle, just fresher, richer, and made right in your own kitchen.
Ingredients & Substitutions
The photo below shows everything you need to prepare this spinach and bacon souffle. I will go over the major ingredients and how they can be substituted if needed.
- Puff pastry - Store bought frozen puff pastry works perfectly. Homemade puff pastry is optional if you're feeling adventurous, but not necessary.
- Cheese blend - I used Gruyere, cheddar, and Parmesan cheese. You can use all Swiss for a closer copycat Panera souffle flavor or substitute mozzarella for a milder option.
- Cream cheese - Adds structure and creaminess. You can omit it, but the texture will be slightly lighter.
- Spinach - Fresh spinach is best. Frozen can work if fully thawed and squeezed completely dry.
- Bacon - Thick cut bacon gives better texture. Turkey bacon can be used but will be leaner more chewy.
See recipe card below for a full list of ingredients and measurements.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Bacon and Swiss - Use all Swiss cheese and give it a Quiche Lorraine spin.
- Mushroom and Gruyere - Add sauteed mushrooms instead of spinach.
- Vegetarian - Skip bacon and add caramelized onions and extra cheese.
- Spicy - Add diced jalapenos or a pinch of red pepper flakes.
- Large family style - Line an 8 inch oven safe skillet and bake as one large spinach bacon puff pastry breakfast.
Equipment
I usually make my cheese souffle in a mini cast iron pan or a small ramekin. You can also make a family sized spinach and bacon soufflé and an eight or 10 inch cast-iron pan, depending on what you have.
It's just a matter of cutting your puff pastry to the size of your pan to allow for some overhang, and checking for doneness with a skewer inserted in the middle. Smaller soufflés will take less time, while larger family sized soufflés will take longer.
Cynthia's Recipe Review
This is the version of Panera's spinach and bacon souffle that I wish they were serving right now. Creamy, rich, and actually worth waking up for.
Quick Recipe Video
Step-by-Step Instructions
Do not let the word souffle intimidate you. This is a simple egg custard, with lots of yummy stuff, baked in puff pastry. Follow along with the steps and you will be just fine.
Prep: Start by preheating oven to 400°F. Grease pans or ramekins and place on a sheet pan. Cut puff pastry into squares and press into pans with slight overhang. Chill while making filling.
Step 1: Cook all but 2 slices of the bacon until about 80 percent done at medium heat. It should be lightly crisp but still flexible. Transfer to paper towels.
Step 2: Then cook 4 half slices for the tops and chop the rest. Reserve 1 tablespoon of bacon fat.
Step 3: In the same pan with reserved bacon fat, saute spinach for 1 to 2 minutes until wilted. Transfer to paper towels to remove excess moisture.
Step 4: Melt butter over medium heat. Whisk in flour and cook 1 minute.
Step 5: Slowly whisk in milk and cook until thickened, about 2 to 3 minutes. Remove from heat and whisk in cream cheese until smooth. Cool slightly.
Step 6: Whisk eggs with salt, pepper, and nutmeg. Slowly whisk in warm bechamel. Stir in shredded cheese, spinach, and chopped bacon.
Step 7: Pour filling into pastry lined pans, about ¾ full. Lay one half slice of bacon across each. Fold pastry edges slightly inward.
Step 8: Bake at 400°F for 23 to 28 minutes until pastry is golden, centers have slight jiggle, and bacon is crisp.
Finish: Let rest 5 to 10 minutes before serving. Serve in the ramekin or gently transfer to a plate for a bistro-style presentation.
Cynthia's Helpful Tips
- Do not overfill - Leave room for expansion so the custard does not spill over.
- Dry spinach well - Excess moisture will loosen the custard.
- No hot bechamel - Allow the bechamel to cool before adding. Too hot can scramble eggs.
- Rest before slicing - The custard sets as it cools. Don't worry. It's just as delicious when not piping hot.
- Adjust bake time - Deeper, or family sized, baking dishes take longer to cook. Place loose aluminum foil over the top to prevent over-browning and test with a skewer for doneness.
Recipe FAQs
Yes, but it becomes more of a crustless breakfast souffle or mini frittata.
Some settling is normal. This is a custard style souffle, not a classic French whipped egg souffle. It will come out of the oven very puffy and then settle within a few minutes.
Refrigerate in an airtight container for up to 3 days.
Reheat at 325°F for 10 to 15 minutes or until just warmed through.
Did you try this recipe?
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I appreciate it so much!
-Cynthia
📖 Recipe
Spinach and Bacon Breakfast Souffle with Puff Pastry
Recommended Equipment
- 6 Ramekins
Ingredients
- 1 puff pastry thawed
- 6 large eggs
- 1 cup (244 g) whole milk
- 2 tablespoons (28 g) butter
- 2 tablespoons (15 g) all purpose flour
- ¾ cup (175 g) shredded cheese I used a blend of Gruyere, cheddar, and Parmesan cheese
- 2 ounces (56 g) cream cheese cubed
- 1 cup fresh spinach chopped
- 6 slices bacon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch nutmeg
Instructions
Cook fillings
- Cook the bacon until just barely crisp but still flexible. You want it about 80 percent cooked since it will finish in the oven. Transfer bacon to a paper towel lined plate.
- Reserve 1 tablespoon of the bacon fat in the pan. Set aside 4 half slices of bacon for the tops. Chop the remaining bacon for the filling.
- Return the pan with the reserved bacon fat to medium heat. Add the chopped spinach and sauté for 1 to 2 minutes, just until wilted. Lay on paper towel to dry.
Prepare pans
- Preheat oven to 400°F. Lightly grease cast iron pans or ramekins and place them on a sheet pan.
- Roll puff pastry slightly to smooth creases and cut into squares. Press each square into a pan or ramekin, fitting into the bottom and up the sides with a little overhang. Chill while making the filling.
Make bechamel
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until lightly foamy but not browned.
- Slowly whisk in the milk. Cook, whisking constantly, until thickened enough to coat the back of a spoon, about 2 to 3 minutes. Remove from heat and melt in the cream cheese. Let cool for about 3 minutes.
Prepare soufflés
- In a large bowl, whisk the eggs with salt, pepper, and nutmeg. Slowly whisk in the warm bechamel.
- Stir in the shredded cheese, sautéed spinach, and chopped bacon.
- Divide filling evenly among pastry lined pans or ramekins, filling about ¾ full.
- Lay one reserved half slice of bacon across the top of each souffle. Fold any excess pastry lightly across the top of the egg mixture.
Bake
- Bake for 23 to 28 minutes, until pastry is deeply golden, centers are set but still have a slight jiggle, and the bacon on top is lightly crisped.
- If pastry is browning too quickly, loosely tent with foil.
- Let rest 5 to 10 minutes before serving. The custard will finish setting and become beautifully creamy. Serve in the pan or ramekin or transfer to a plate and serve.
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Video
Notes
- Cool bechamel slightly before adding to eggs. D
- o not skip drying the spinach.
- Tent soufflés with foil if pastry browns too quickly.
- Store leftovers in refrigerator up to 3 days.
- Reheat at 325°F.
SO much better than Panera! I used premade puff pastry. Since I had 2% milk, I used that instead of the whole milk. For the cheese, I dumped the remaining 3/4ths of a bag of finely-shredded Mexican cheese blend. I made two individual ramekins and baked the rest in a jumbo-sized muffin pan, which yielded 6 smaller souffles. Don't be intimidated by the bechamel - even with the fancy name, it's easy and delicious! The demo video was also helpful.
Oh...I also used evaporated milk in place of whole milk.
Hello Cynthia! I nailed it...deliciously! I tweaked the recipe as I was using a similar recipe I tried some time ago but pivoted at the last minute. My version used some of your ingredients and instructions with the following: I used TGI Friday's frozen spinach artichoke dip (all but a tbsp or so), shredded Swiss and gruyere blend, sharp cheddar, pinches of cayenne pepper and nutmeg in the eggs. The nutmeg could have gone into the bechamel but likely doesn't make a difference either way. Your recipe does yields 6. I have four ramekins and used two smaller ramekins for crustless alternatives. They baked for 23 minutes at 400°, then 9 minutes at 380°. I placed a souffle in the freezer to see how it would fair. These are much better than Panera's. Thank you for sharing!
I love it! Sounds delicious!