PANERA BREAD HAM AND SWISS SOUFFLE RECIPE
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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 wanted to duplicate the recipe for a year now. But I kept thinking it would be complex and time-consuming, so I never got down to the nitty-gritty of planning it.
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 easily as biscuits, pancakes, waffles, or any other breakfast!
I started with puff pastry, because who wants to make puff pastry from scratch? In a pinch, you could use crescent rolls, but they won’t be as flaky.
Ingredients you’ll need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Butter, salted or unsalted
- All-purpose flour
- Whole milk
- Salt or to taste
- Ground black pepper
- Large eggs at room temperature
- Swiss cheese, shredded, you can also use Monterey, Colby, Havarti, or Manchego cheese
- Romano cheese shredded
- Garlic, granulated
- Deli ham
- Hot sauce, optional
- Puff pastry, thawed
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Please remember that nutritional information is a rough estimate and can vary based on the products used.
Panera Bread Ham and Swiss Souffle Recipe
Ingredients
- 2 tablespoons butter salted or unsalted
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ teaspoon salt or to taste
- ¼ teaspoon 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 garlic powder
- 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.
- In a large bowl, whisk the eggs, cooled milk sauce, cheese, garlic, and hot sauce 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 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This recipe has the smooth, velvety texture that is a signature of the original from Panera. I’ve tried many other recipes that lack this element and is why I continued to search. Many thanks to the chef! To avoid flour, I use a grain-free substitute without harming the texture and I place them in a silicone egg-bite baker (they come out looking like Starbucks egg bites actually) omitting the puff pastry. To avoid milk I have substituted 1 cup of sour cream. They are wonderful and freeze beautifully after being cooked. Warm gently or microwave. This recipe makes 12 egg bites. Enough for a week!
Thank you so much!! It took me a few times to get that texture right. I plan to try your adjustments soon. Enjoy your day!
Has anyone successfully tried this recipe in a large scale version in a glass baking dish rather than individual ramekins? If so, what temp and length of bake worked well?
Could you make the milk sauce the day before and refrigerate until needed or do you think it would “break down” when re- heated?
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.
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.
Can you save and reheat the extra soufflés?
Yes, to keep the crust crisp reheat in a toaster oven or reg oven
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!
So happy you enjoyed!
I made this today. It is delicious, and it was quick and easy to prepare. Thank you for sharing it with us.
Sounds great but in step 5, do you add in the milk?
Yes, thanks. I have it corrected now.
Looking forward to making the souffles. They are an absolute favorite of mine but where is the Swiss in the recipe
So sorry, an earlier version published. It’s corrected now.