Puff Pastry Egg Souffles are the perfect choice for entertaining or a make-ahead breakfast! These muffin tin quiches are made with bacon, potatoes, spinach, and eggs and baked up in puff pastry for an elegant mini breakfast tart that resembles Panera Bread’s Egg Souffles.
One of my favorite breakfasts to grab out is a Panera Egg Souffles.
Made with flaky, buttery pastry and filled with eggs and vegetables or meat, Panera’s Egg Souffles are a decadent treat filled with flavor.
And they are surprisingly EASY to make at home–and frankly, I think the homemade version is so much tastier.
Flaky puff pastry is filled with bacon, potatoes, eggs, spinach, and cheese–really what is NOT to love?
These mini breakfast tarts are savory, filling, and elegant enough to entertain with. They are everything you crave in a good breakfast!
- Puff Pastry: Use any defrosted puff pastry you like. Trader Joes, Whole Foods, and Earth Fare all have a great frozen puff pastry that is free from hydrogenated oils–and all 3 are delicious!
- Eggs: Obviously you need eggs for Egg Souffles, but because they are filled with so many veggies, they don’t require many eggs.
- Bacon: You certainly can omit the bacon for a vegetarian option, but the bacon adds a nice smokey element to the breakfast tarts.
- Potatoes: I love adding potatoes to the mini tarts to make them more substantial. Red potatoes are my favorite for these easy breakfast tarts, BUT diced russet potatoes or sweet potatoes can be used in their place.
- Vegetables: Red peppers, spinach, and onions are a delicious combination for egg souffle cups, BUT you can use roasted peppers, mushrooms, kale, or even leeks. Really, any vegetable you like.
- Cheese: I love Gruyere cheese for its sharp taste and melting quality. But feel free to use Swiss or cheddar cheese. Even Parmesan cheese is a great substitute.
How to Make Muffin Tin Egg Souffles
Step One: Prepare Puff Pastry
- Cut one sheet of defrosted puff pastry into 6 equal rectangles.
- Place each slice into a silicone muffin tin liner or a lightly greased muffin tin. You won’t need to grease a metal tin much, as the puff pastry has quite a bit of butter in it, therefore it should not stick easily to the pan.
- You can even use individual quiche pans if you have them.
Step Two: Saute Bacon and Veggies
- Over medium-high heat, saute bacon until brown and crispy, and remove bacon from pan.
- Discard all but 1 tablespoon bacon grease.
- In the remaining tablespoon of grease, saute potatoes, with peppers, onions, and spinach, until potatoes are fork-tender.
Step Three: Fill Breakfast tarts.
- Divide vegetable mixture between the 6 puff pastry cups.
- Top each mini quiche with crumbled bacon and shredded cheese.
Step Four: Prepare Egg Mixture
- Whisk together eggs with cream and salt and pepper.
- Pour egg custard into each mini breakfast tart.
Step Five: Bake Mini Quiche
- Fold puff pastry over the egg and potato cups.
- Brush puff pastry with an egg wash.
- Bake until the pastry puff is golden and the eggs are set.
- Allow to cool in the muffin tin or quiche pan for 10 minutes before removing and serving.
Preparing in Advance
- Assemble and bake up to 3 days in advance. Then reheat in a 300-degree oven for 15-20 minutes when ready to serve.
- TO FREEZE: Assemble and bake as directed and then let cool completely. Pop in a freezer-safe bag or airtight container and freeze for 1-2 months. To reheat, place frozen tarts on a baking sheet and bake at 350 degrees for 35-40 minutes, or until warmed through.
More Breakfast Favorites
- Maple Candied Bacon
- Homemade Breakfast Sausage
- Slow Cooker Maple Brown Sugar Oatmeal
- Easy Breakfast Casserole with Hash Browns
Puff Pastry Egg Souffles
- 1 sheet puff pastry defrosted
- 2 strips bacon diced
- 1 cup cubed red potatoes
- 1/2 small onion minced
- 1 red pepper seeded and diced
- 2 cups fresh spinach
- 4 eggs divided
- 1/2 cup milk or cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1/4 cup shredded Gruyere cheese
- Preheat oven to 400 degrees.
- Cut one sheet of defrosted puff pastry into 6 equal rectangles. Place each slice into a muffin tin or individual quiche pans.
- Saute bacon in a nonstick skillet over medium-high heat. Once bacon is crisp, remove bacon from the pan and place on paper towel lined plate. Discard all but 1 tablespoon bacon grease, and then saute potatoes, onions, and peppers, until potatoes are tender--about 8-9 minutes. Add in spinach and let wilt for 1-2 minutes.
- Divide vegetable mixture between the 6 puff pastry cups and then top crumbled bacon and shredded cheese.
- Whisk three eggs with milk, salt, pepper, and cayenne. Pour egg custard into each mini breakfast tart, dividing equally.
- Fold puff pastry over the egg and potato cups. Whisk together 1 egg with 1 tablespoon water and then brush over each breakfast pastry.
- Bake until for 20-25 minutes or until browned. Let cool for 5 minutes before removing from pan.
- Be sure to defrost your puff pastry in the fridge overnight, not at room temperature or the microwave, as it will lose the ability to puff.
- If you want these breakfast tarts to be vegetarian, omit the bacon and instead saute the vegetables in 1 tablespoon olive oil.
- Red potatoes are my favorite for these easy breakfast tarts, BUT diced russet potatoes or sweet potatoes can be used in their place.
- Red peppers, spinach, and onions are a delicious combination for egg souffle cups, BUT you can use roasted peppers, mushrooms, kale, or even leeks.
- I love Gruyere cheese for its sharp taste and melting quality. But feel free to use Swiss or cheddar cheese. Even Parmesan cheese is a great substitute.