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Egg souffle in mini cocottes atop a wire cooling rack.
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5 from 3 votes

Egg Soufflé Recipe (Panera Copycat)

Hearty, creamy, cheesy, egg soufflé recipe with salty link sausage is the perfect make ahead breakfast.  Make them mini, or make for a crowd - either way this meal will warm the tummies and hearts of all who partake.
Prep Time10 mins
Cook Time30 mins
Rise Time7 hrs
Total Time40 mins
Course: Main Course
Cuisine: American, French
Servings: 12
Calories: 281kcal

Ingredients

  • About 12 pieces of white bread crusts removed
  • 1 LB link Sausage browned and cut into 1 inch pieces
  • 7 eggs
  • 2 cups milk
  • ½ teaspoon salt
  • ½ teaspoon ground mustard
  • 1 cup grated cheddar cheese

Instructions

For 9x13 Size

  • Spray a 9x13 cake pan with non-stick spray. Arrange your bread slices so they are completely covering the bottom of the pan. You may have to cut some piece in half, or smaller to fill the entire bottom of the pan.
  • Brown your sausage, drain it on a paper towel, and cut it into 1 inch pieces. Evenly distribute the sausage pieces over the bread layer.
  • In a medium bowl combine eggs, milk, salt, and ground mustard. Whisk together until all yolks are broken and it is a pale yellow color. Stir in cheese. Pour over the top of the bread layer.
  • Let stand at room temperature for 20 minutes, or cover and place in the fridge overnight. (6-8 hours.)
  • Bake at 350 degrees for 45-60 minutes until edges are golden and center is set. Let cool 10 minutes before serving. Cut into squares to serve.

For Individual Size

  • Spray 12 mini cocottes or 12 ramekins with non-stick spray. Place one crustless slice of bread in the bottom of each dish. 
  • Brown your sausage, drain it on a paper towel, and cut it into 1 inch pieces. Evenly distribute the sausage between 12 individual dishes.
  • In a medium bowl combine eggs, milk, salt, and ground mustard. Whisk together until all yolks are broken and it is a pale yellow color. Stir in cheese. Pour over the top of the bread layer, distributing evenly between the 12 dishes.
  • Let stand at room temperature for 20 minutes, or cover and place in the fridge overnight. (6-8 hours.)
  • Bake at 350 degrees for 35-40 minutes until edges are golden and center is set. Let cool 10 minutes before serving. 

Notes

Egg Souffle Recipe Q&A

What makes a souffle puffy?
When the egg mixture is baked air bubbles trapped in the egg whites expand, making the souffle rise.
 
Can I make ahead of time?
Yes!  This is the best part of this recipe!  You can make it the night before and bake in the morning, or you can bake after letting is sit for 20 minutes at room temperature.
 
How do I know when this egg souffle recipe is done cooking?
How to check when the souffle is perfectly done: To know if the souffle is perfectly cooked inside, you stick a kitchen knife in the middle. If it comes out clean, it is done!
 
What do I serve souffle with?
This souffle is PERFECT alongside butterscotch pull-aparts. They are both warm, fresh out of the oven, filling, and special.
Add a side of fruit and you'll have a gourmet meal without breaking a sweat.

Nutrition

Serving: 1c | Calories: 281kcal | Carbohydrates: 14g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 136mg | Sodium: 572mg | Potassium: 220mg | Sugar: 3g | Vitamin A: 325IU | Vitamin C: 0.2mg | Calcium: 197mg | Iron: 1.8mg