Obviously most people by now are pretty familiar with Panera Bread, and if you are anything like me, you absolutely love the place. They have delicious breads, bagels, baked goods and coffee. They are also really charitable with their left over foods, including three Panera Cares experimental locations throughout the country where if you can’t afford the regular price you can simply pay whatever amount you can. I still remember the very first time I ever stepped foot in a Panera Bread. Already one of my older sister’s favorite spots, she instructed me on the process and what to try. We both ordered the Sierra Turkey Bravo on Asiago Bread, and she loved ordering lemonade with whipped cream. It was so yummy, I was automatically hooked from the point and moving forward. I’ve been there so many time since then I couldn’t count them all. All through nursing school, my study buddies and I spent most of our time outside of class studying and bonding at out favorite Panera in Dearborn, MI which is also now one of the three Panera Cares locations in the US.
One of my absolute favorites is the spinach and artichoke souffle…the buttery flaky crust and gooey eggs are absolutely worth all the calories (hehe). So this was my inspiration for today’s post, as I’ve always wanted to make it at home. I finally found Panera’s Spinach Artichoke Baked Egg Souffle on ABC News’s website (amazing where you can find your favorite recipes when you google) and slightly adapted it. So that was breakfast today. Though it turned out great, I think next time I will make it with pastry crust instead of crescent roll. Anyhow, check out the recipe below!