Kale Leek & Bacon Baked Egg Souffle
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!
| Prep Time | 15 min |
| Cook Time | 30 min |
| Servings |
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- 1/2 cup chopped kale
- 3 tbsp chopped leek Chop to small bites
- 5 whole eggs I always use brown eggs
- 2 tbsp minced onion
- 2 tbsp 2% milk
- 2 tbs heavy cream
- 1/4 cup cheddar cheese Shredded
- 1/4 cup monterrey jack Shredded
- 1/4 cup mozzerella Shredded
- 1 tbsp grated parmasan
- 1 tbsp chopped green peppers Chop really small
- 1/4 tsp salt
- 1/4 cup asiago Shredded
- 1 tsp olive oil
- 3 pieces cooked chopped bacon I used Applegate uncured turkey bacon
- 1 8oz Pillsbury crescents butter flake dough I used the 50% larger butter flake version
Ingredients
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- Gather all the ingredients and chop or minced as instructed in ingredients section. As well as four 6 oz ramekin souffle bowls. Heat a cast iron or nonstick skillet and add olive oil on medium heat. Add your kale, leek, onion and green pepper. Saute for 3 minutes, remove from heat and set aside.
- In a mixing bowl or preferably a large measuring cup beat 4 eggs, then add cheddar, mozzarella, Parmesan, and cheddar cheese to combine.
- Add vegetables and bacon to egg mixture, then set aside while you preheat oven to 375 degrees. Microwave egg mixture in 30 second increments, stir eggs after each cycle until egg mixture becomes like lightly scrambled eggs. IMPORTANT: You want the eggs to still be somewhat runny.
- Melt butter into one of the ramekin bowls and equally divide the melted butter in each bowl and grease. Unroll the dough into four rectangles, then line each ramekin with one of the rectangles. Leave ends hanging over because you will be folding over after eggs are added.
- Add an even amount of eggs inside the dough until filled to the top without overflowing. Fold each end of dough and pinch together over the eggs mixture--think like making a cocoon. Beat last egg and brush it over the tops of the dough. Bake for 30 minutes, but after 15 minutes of baking be sure to cover the tops of souffle with foil to prevent burning. Remove from oven after baking, let cool and enjoy 🙂
Thank you and comment below or on This African Cooks' Instagram. Also, be sure to tag if you recreate.
-This African
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