I’ve found your new favorite breakfast, Panera Bread Ham and Swiss Souffle Recipe. Start the day off right with savory baked eggs and cheese in a flaky crust!
These little gourmet make the perfect signature item at your brunch soiree!
We don’t have a Panera Bread in the town that I live in. I tried their Ham and Swiss Souffle just a couple of years ago. Prior to that, I would always get something sweet for breakfast when we visited one. I have been obsessed with this omelet-type breakfast since the very first bite that I had.
PANERA BREAD HAM AND SWISS SOUFFLE RECIPE
I have literally been wanting to duplicate the recipe for a year now. But, I kept thinking it was going to be complex and time-consuming and just never got down to the nitty-gritty of planning the recipe.
Oh my…. I am so glad I finally did. Let me make one thing clear, this is not a hard or difficult recipe to make. In fact, it comes together really quickly just as easy as biscuits, pancakes, waffles, or any other breakfast to make!
I started with puff pastry, because who really ever wants to make puff pastry from scratch? In a pinch, you could use crescent rolls, but they won’t be as flaky.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
- Cream Cheese Sausage Rotel Dip Quiche
- Fluffy Cottage Egg Casserole
- Bacon Havarti Quiche Recipe
- Crock Pot Crack Chicken
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Panera Bread Ham and Swiss Souffle Recipe
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Save To Your Recipe BoxIngredients
- 2 tablespoons butter salted or unsalted
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper
- 4 large eggs at room temperature
- ½ cup Swiss shredded, you can also use Monterey, Colby, Havarti, or Manchego cheese
- ¼ cup Romano cheese shredded
- ½ teaspoon granulated garlic
- 6 slices deli ham
- 2 – 3 dashes hot sauce optional
- 1 sheet puff pastry thawed
Instructions
- Preheat the oven to 425°F.
- Place six 5-inch ramekins or six 5-inch tart pans on a sheet pan.
- 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.
- 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 and divide ham between the ramekins.
- 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.
Nutrition
Ann says
Could you make the milk sauce the day before and refrigerate until needed or do you think it would “break down” when re- heated?
Paula says
I don’t think it’ll work well making the sauce early. It’s based on a souffle, I *think* it’ll seperate but I have not tried it.
Beth says
Super simple to make and just like the original. It’s a great “make ahead” and reheat for weekday breakfast. Third time making it and does not disappoint.
Donna Winfrey says
Can you save and reheat the extra soufflés?
Paula says
Yes, to keep the crust crisp reheat in a toaster oven or reg oven
Jacqi says
Super good and very happy with how they came out. I did cupcake tins and added nutritional yeast and spinach to the recipe. Husband burnt hid mouth he liked them so much.
Thank you!
Paula says
So happy you enjoyed!
Leslie says
I made this today. It is delicious, and it was quick and easy to prepare. Thank you for sharing it with us.
Madea says
Sounds great but in step 5, do you add in the milk?
Paula says
Yes, thanks. I have it corrected now.
Sue says
Looking forward to making the souffles. They are an absolute favorite of mine but where is the Swiss in the recipe
Paula says
So sorry, an earlier version published. It’s corrected now.