This post may contain affiliate links that won’t change your price but will share some commission.

Deliciously light and fluffy, Panera Bread 4 Cheese Souffle Recipe is surprisingly easy to make and makes for a beautiful breakfast for special occasions any time of year!

Panera Bread 4 Cheese Souffle


Panera Bread’s egg souffle are one of my very favorite foods! For me, that’s odd, because most of my favorite foods are desserts!

Before I made Copycat Panera Bread Ham and Swiss Egg Souffle’ I was intimidated by the process. Souffle has a bad rap as being finicky and difficult to make. I researched other Panera Bread Copycat recipes and almost all of them microwaved the eggs for a few seconds. (The recipes were also all VERY similar. 🧐) Anywho, microwaving eggs then baking them just sounded weird to me. I went in a different direction with my recipe and created more of a traditional egg souffle adding extra ingredients to make it more like Panera Bread.

The Ham and Swiss Egg Souffle was a hit with the family. As well, it was NOT difficult to make. Of course, I used a premade puffed pastry as the crust. I have no desire to make puffed pastry from scratch. You can use refrigerated crescent roll dough for the crust but it won’t be as flaky and it won’t be as close to the Panera Bread’s souffle.

 Panera Bread 4 Cheese Souffle


Egg souffle really isn’t any harder to make than biscuits or waffles and once you get the hang of it you’ll make whipping them up on the regular.

  1. Pastry – Evenly cut one sheet of thawed puff pastry into six large ramekins or tart pans.
  2. Make a roux – Melt the butter then add the flour and cook on low. Slowly add milk. Cook and allow it to thicken. Season with salt and pepper.
  3. Eggs – Whisk the eggs until they are fluffy and pale yellow. In a large bowl, slowly add the eggs, the cooled milk mixture, and the shredded cheeses
  4. Pour the egg mixture into the pastry and cook.
  5. It’s just that simple!
 Panera Bread 4 Cheese Souffle


  1. Cream Cheese Sausage Rotel Dip Quiche
  2. Fluffy Cottage Egg Casserole
  3. Bacon Havarti Quiche Recipe
  4. On-the-go Breakfasts
  5. Crock Pot Crack Chicken
  6. Panera Bread Ham and Swiss Souffle
  7. You can find more recipes at my Recipe Index 
Panera Bread 4 Cheese Souffle


An easy and delicious way to start the day off right with baked eggs in a flaky crust!
Author: Paula
4.98 from 42 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 servings


  • 2 tablespoons butter salted or unsalted
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ¼ teaspoon salt or to taste
  • teaspoon ground black pepper
  • 4 large eggs at room temperature
  • ½ cup cottage cheese
  • 2 and ½ tablespoons Parmesan cheese shredded
  • cup Manchego cheese shredded, you can also use Colby or Havarti
  • cup Monterey shredded
  • 1 sheet puff pastry thawed


  • Preheat the oven to 425°F.
  • Place six 5-inch ramekins or six 5-inch tart pans on a sheet pan to catch any drips.
  • Place a heavy-bottom saucepan over medium heat. Add the butter.
  • Once the butter is melted, whisk in the flour. Cook, stirring constantly for about 30 seconds.
  • Next, whisk in the milk and cook until it has thickened. Season with salt and pepper. Remove the pan from the heat and cool slightly.
  • In a large bowl, whisk the eggs, cooled milk sauce, and cheeses until well combined.
  • Unwrap the puff pastry and cut into 6 equal squares. Press each square into your ramekin or tart pan. Press it down in the bottom and up the sides really good.
  • Divide the egg mixture between the ramekins.
  • Bake until they are puffed up and golden brown. It should take 25 to 30 minutes.
  • Remove from the oven and cool slightly before serving.


Calories: 416kcal | Carbohydrates: 23g | Protein: 15g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 155mg | Sodium: 466mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 486IU | Calcium: 222mg | Iron: 2mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!


  1. 5 stars
    These are so good! I used a muffin tin and took them out at 21 minutes. I would totally recommend these!

  2. 5 stars
    I made these hoping to add something to the acceptable foods list for my super-picky son. He loves Panera’s egg soufflés. Mission accomplished! These were so good. I wasn’t patient enough to wait until I could get ramekins or tart pans, so I used disposable mini-loaf pans I found at the grocery store. They turned out great! I’m looking forward to getting the more attractive tart pans and experimenting with add-ins…for the rest of the family. We’ll stick with plain cheese for my son.

  3. Just reading through the recipe, will there be extra flaps of the puff pastry that hang over the edges of the ramekins? Should the pastry cover the dish or just line the bottom and side? Thanks!

    1. It realy depends on the pan. I used the tart pans for this recipe>
      and because the pans are more narrow at the bottom there was more dough to fold over the top.
      For this 4 cheese souffle in the ramekins there wasn’t much dough to fold over.
      Either way, you don’t want to leave any dough hanging over the edge because it’ll cook faster and probably brown too quickly before the inside is cooked.

  4. I’m trying this recipe now? So excited! Have you ever added sautéed onions or bacon or spinach to these? Just thinking of ways to have this over and over again 🤣

  5. 4 stars
    Well, I haven’t made it yet, so those stars don’t mean anything except to question why the eggs are not separated. All other souffle recipes separate yolks from whites and beat the whites to stiff peaks first.

    1. Because that’s just how I made it and it worked – it’s not a true souffle, neither is Panera’s – it’s more of a quiche. You can seperate the eggs if you wish.

  6. I don’t own any ramekins or anything that size, so can this be made in a sheet pan or 9×13” pan?

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!