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Homemade Panera Bread Ham and Swiss Soufflés

Since we moved out into the ‘burbs of New Jersey, James and I have had sort of a weekend tradition going on. We go to breakfast at Panera Bread, usually on a Saturday. Now don’t get me wrong – I love nearly every single thing on Panera Bread’s menu – but I had never really settled on a “go-to” breakfast item until a few weeks ago when I suddenly noticed the baked egg soufflés in their baked goods case.

How I missed these before, I don’t know. But they are, as far as I’m concerned, breakfast perfection. My favorite is the Ham and Swiss Baked Egg Soufflé. The right amount of protein, plus the sweet flakiness of croissant? P-E-R-F-E-C-T.

It kind of bums me out that you can only get these little eggy baskets of win for breakfast. I’d love to be able to get them for dinner too. That’s when I decided to try and make them at home.

Last Saturday, I set out with a copycat recipe created by author Todd Wilbur for Panera’s Spinach Artichoke Baked Egg Souffle. Not being a fan of artichokes, I knew I had to recreate the Ham & Swiss version if I could.

For the Brit’s soufflé, I added extra black cracked pepper and minced fresh red pepper. As he devoured his breakfast about half an hour after I started out, the words “perfection”, “glorious”, and “magnificent” left his lips around rather large bites of food. I don’t think he was even talking to me, but to the soufflé in his hands. I think he might just be a fan.

We still love Panera’s version, and won’t be leaving behind our weekend breakfast traditions any time soon, but now I can have my Ham & Swiss Baked Egg Soufflé for dinner if I want too. That makes me one happy camper.

I think you’ll love them too. You can add anything you want to the egg mixture. Think of it as an omelet inside a croissant, if you want. The ingredient world is your oyster, my friend. But try Ham and Swiss at least once. It’s a classic combination for a reason.

[wpurp-searchable-recipe]Homemade Panera Bread Ham and Swiss Souffl̩s РРР[/wpurp-searchable-recipe]
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Tammy

Friday 25th of January 2019

Can they be kept overnight in fridge and warmed up in micro the next day?

Amber

Thursday 31st of January 2019

They definitely can! I think they're best fresh, but a reheat won't make them bad.

Valinda Sanes

Saturday 25th of July 2015

Your recipe for the Panera Egg Souffle called for 2 Tablespoons of Red Pepper. NO! Do you mean Hot Red Pepper or Sweet Red Pepper. Hot Pepper would be Fire Alarm 2. Please advise. Val

Leah

Sunday 13th of October 2013

Made this recipe this morning, and it was delicious! Thank you for taking the time to share your update to the recipe and to the other postings for different ideas/add ins :)

Amber

Sunday 13th of October 2013

Leah, I'm so glad you enjoyed them! Thank you for taking the time to come back and leave a comment. It always means so much to get the feedback.

Angela

Friday 11th of October 2013

Any experience with freezing these? It would be great if I could pop one of these in the microwave or toaster oven as I get ready for work, and then grab it as I run out the door in the mornings :)

Amber

Friday 11th of October 2013

Hey Angela, thanks for your question. I haven't tried freezing them, but my understanding is that Panera's are frozen before they bake them. The nice thing is, croissant dough and eggs aren't all that expensive in terms of ingredients. Why not make up a few and freeze one, and see how it works out? I'd love to know too! If I get a chance to try it myself, I will. But as I'm due with a new baby in a week, you may get a shot before I do. :)

Anna

Monday 2nd of September 2013

I went searching for a recipe after trying the sausage and Gouda soufflé at Panera and falling in love with it. We don't have a Panera in Calgary. Made it this morning. Used Gouda cheese, dried onion flakes (too lazy to chop onions) and Johnson's Italian Sausage meat. Fantastic! Thanks for sharing the recipe. It was amazing and definitely making it into my breakfast recipe book.

Amber

Monday 2nd of September 2013

Anna, I haven't tried that sausage and gouda version yet, but now I'm inspired to make my own! Thanks so much for taking the time to leave a comment, I'm really glad you enjoyed your breakfast. :)

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