If you’ve ever gotten up early enough to grab one of those delicious breakfast soufflés at that popular bakery cafe, then you might just love this recipe. There are plenty of copycat versions online, mostly using refrigerated crescent rolls. I love crescent rolls and you can make a pretty close copy of the originals with them, but why not take them up a notch? In my humble opinion, using puff pastry makes them so much better! These pretty little soufflés will puff up and get golden brown and crispy. You can also personalize each one. Try swapping out the spinach and bacon for your favorite omelet ingredients, such as chopped ham, chives, jalapeños or whatever you like.
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soufflés
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Ingredients
- 1 sheet frozen puff pastry, thawed but still cold
- 1 tablespoon butter
- 1 tablespoon minced onions
- 1 tablespoon minced red peppers
- 1 tablespoon flour
- 1/2 cup (118ml) whole milk
- 1/4 teaspoon fine sea salt
- 4 large eggs
- 1/2 cup (57g) shredded Colby Jack cheese
- 1/4 cup (28g) shredded parmesan cheese, divided
- 1/3 cup (14g) diced fresh spinach
- 2 slices cooked bacon, chopped
Ingredients
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Instructions
- Preheat oven to 425ºF (220ºC). Grease four 8-ounce (227g) mini pie dishes* or ramekins.
- On a lightly floured surface, roll the puff pastry sheet to a 10-inch (24.4cm) square. Cut into four 5-inch (12.7cm) squares. Place one square in each prepared dish. Dock the bottom of each one by poking holes with a fork.
- In a small saucepan, melt butter over medium heat. Add the onions and red peppers and cook until softened, about 1 minute. Sprinkle with the flour and cook 1-2 minutes more.
- Slowly stir in the milk. Use a whisk if the sauce seems lumpy. Cook until the edges start to bubble and the sauce thickens. Stir in the salt. Remove from heat.
- In a medium-size bowl, beat the eggs. Set aside 1 tablespoon (15ml) of beaten eggs in a small bowl for the tops of the soufflés. Add about a third of the sauce mixture into the medium bowl of eggs and whisk until combined. Add the egg mixture back into the saucepan and whisk until smooth. Stir in the Colby-Jack cheese, half of the parmesan cheese and spinach.
- Ladle the egg mixture evenly into the prepared dishes. Top with the bacon and the remaining parmesan cheese. Fold the pointed ends toward the center. Brush the folded pastry edges gently with the reserved beaten egg. Bake until golden brown and puffy, about 25-30 minutes.
- You can serve the soufflés warm in the pie dishes or remove them from the dishes and transfer to a cooling rack.
Recipe Notes
To find the mini pie dishes I used click here.