Panera Swiss Baked Egg Soufflé

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Panera soufflé

Enjoy creamy Panera soufflé that is not only delicious but also healthy. The original recipe is delicious but this recipe below has some extra ingredients that are added to make it more delicious and tasty. The recipe is for 2 serves.

Ingredients

  • 4 eggs
  • 2 thick slices Honey Roasted chicken meat. Cut into dice. You also able to use bacon slices and cut into quarter
  • ¼ cup of shredded swiss Cheese
  • ¼ teaspoon salt
  • 1 tablespoon milk
  • 1 tablespoon heavy cream
  • 1/8ounce tube Pillsbury Crescent butter Flake dough
  • 2 tablespoon fresh minced red pepper (optional )
  • Black pepper (optional )

Directions

Preheat the oven to 375 degrees F.  Put a plastic bowl or mixing glass. Pour milk, heavy cream, and 3 eggs and mix until it mixed well.  Add salt, Swiss cheese, and parmesan and mix well into egg mixture thoroughly.

Put the egg mixture into the microwave with 30 seconds increments high, stir after each increment until the mixture becomes solid and slightly runny scrambled egg mixture. Tips, with a 1000 watt microwave oven, this step takes 4 increments of 30 seconds.

This mixture will tighten the egg enough so the bottom dough will cook and the dough on top and sides will not fall into it. Add red pepper, black pepper, and diced chicken meat. Stir well evenly through the egg mixture. Set aside.

Sprinkle a clean surface with flour and unroll the crescent dough. Pinch using fingers along to the triangle so there are two triangles of dough folded into 1 square of dough. Roll all dough in the same ways until the dough square is about 6” X6″.

Melt tablespoon butter in the microwave. Brush it inside two 4” ramekin and line each with 6×6 square dough. This will create a line excessing the hanging dough over to the ramekin.

Fill the ramekin and crescent dough using enough egg mixture as you desire. Sprinkle with Parmesan cheese. Fold the dough over the egg mixture so it will cover the ramekin and no left hanging dough anymore on the side of the ramekin.

Whisk the remaining egg and brush over into the top of the dough in each ramekin. The egg will turn your doughy into a nice golden color when it is baked.

Place the ramekin in a baking tray after line with parchment paper. Bake it for 15 minutes. While egg soufflé is baked, roll the other crescent dough remaining to the specification of the package.

Remove the tray from the oven after 15 minutes and place the spare rolled crescent to bake the tray around the ramekin. Turn to the oven and bake for 12 minutes until the soufflé turns golden brown and bubbly and the egg mixture looks solidly cooked.

Check the remaining crescent, as sometimes it takes extra minutes. If it does, then remove the ramekin from the tray and return the tray to the oven to bake the remaining crescent. When it is done, let it cool for 5 minutes.

Panera bread soufflé is perfect for breakfast or dining time. You can eat from ramekin directly or serve on a dining plate.

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