This copycat version for a gluten free Panera souffle is to die for. Stuffed with cheeses, ham and eggs with a buttery, flaky pastry, you will find yourself making this recipe weekly!
This post is sponsored by Schar. All opinions are my own.
Before I was diagnosed with Celiac I would spend a lot of time at Panera- mostly studying. I loved the breakfast souffle, they were my favorite. Since being diagnosed with celiac disease, I rarely venture into a Panera, to much bread makes me very nervous. Even though there are a few soups that are gluten free, the cross contamination is a nightmare.
I digress- in recent weeks I have created a gluten free panera souffle copycat version of what I remember the Panera Breakfast Souffle tasting like. It may not be an exact version, I haven’t had one in years, but either way it is amazing. I could eat these breakfast, lunch and dinner!
How to Make Gluten Free Panera Souffle Copycat
It’s so easy, I can have these whipped up and in the oven in 5 minutes. There are two tricks to this recipe- the Schar Gluten Free Puff Pastry (which is God’s gift to Celiac’s) and ricotta cheese.
I’m sure Panera doesn’t use ricotta, but they should! It helps the egg set up perfectly and provides a wonderful texture that reheats like a dream. You don’t actually taste the ricotta (which you can make yourself using this Ricotta Cheese recipe from Texan Erin!), my husband will not eat dishes with ricotta and he says you can’t even tell it’s in there!
Mix in sharp cheddar, parmesan, and ham and you just can’t go wrong. If you prefer veggies to ham, go for it.
Schar Gluten Free Pastry Dough makes the perfect base for this gluten free breakfast souffle. The trick is to baste the bottom of the dish with butter and be sure that it is thawed completely.
If it isn’t thawed completely it will crack. After I rolled it out I used a rolling pin to roll over and flatten it just a bit and to push any small cracks back together.
I added the egg mixture (that I had pre-cooked just a bit in the microwave so that it wasn’t runny), folded over the pastry and sprinkled a little more cheese.
Loosely cover the gluten free Panera souffle copycat with foil for the first half of the baking so that the tops didn’t over brown.
I could eat these every single day.
Schar Gluten Free Puff Pastry
This product has been a long time coming. It really fills a void in the gluten free world. Puff pastry is just one of those things that is time-consuming to make and this pre-packaged version opens up a world of gluten free recipe opportunities (just check out Gluten Free Palate’s gluten free apple turnovers or my gluten free cherry turnover’s made with an easy, homemade cherry sauce!).
These gluten free panera breakfast souffle copycats are just the beginning.
Everyone always asks where I bought it. Locally I get it at Milams, but Whole Foods just started carrying it by my house. If you can’t find it, ask!
You are going to want to have several rolls on hand for the holidays!
Where would you serve these souffles?
Happy gluten free eating!
Gluten Free Panera Souffle Copycat
- 1 roll gluten free puff pastry
- 2 Tablespoons melted butter
- 3 eggs whisked
- 1/3 cup ricotta cheese
- 1/3 cup sharp cheddar
- 3 Tablespoons shredded parmesan divided
- 1/3 cup chopped ham
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Roll out gluten free puff pastry dough.
- Cut into four squares.
- Brush bottoms of tart tins with melted butter (you can use a muffin tin if you don't have mini tart tins, you will just have smaller souffles).
- Carefully place pastry dough in tins.
- Whisk together eggs, salt, pepper and ricotta.
- Add cheddar, 2 Tablespoons parmesan and ham.
- Microwave for 3 minutes, in one minute increments, stirring well at each minute mark, to thicken.
- Divide among gluten free puff pastry.
- Fold over corners of pastry.
- Brush tops with butter and sprinkle remaining parmesan.
- Cover loosely with foil.
- Bake 10 minutes.
- Uncover and bake additional 15 minutes or until centers are done.