I love starting out the day with delicious little bites of food. It just gets me going to open the day with wonderful tastes and flavors. Recently I tried the souffles at Panera Bread and thought them to be quite yummy. So yummy, that I had to give them a try at home.
I started out with phyllo or filo dough (it’s called and spelled both ways) for the crusts because I didn’t have any puff pastry and was a little too lazy to run to the store that day. I’m not sure after eating them, that I’ll make the attempt with puff pastry for them because the phyllo dough made such a crispy, flaky shell which was just wonderful with the souffles. It also held up well for reheating without getting soggy, a definite plus.
Speaking of reheating, these little guys are wonderful for making ahead and just reheating quickly. I could also send them with hubby to work. He gets up so early in the morning, he doesn’t have time to eat before going, so I send stuff with him for breakfast. So anything that reheats without becoming mush is an awesome thing. Not to mention by making these at home, I made the entire batch of extra-large ones for around $7 using all organic ingredients and just smaller one at Panera is $4 (regular muffin tin size).
Now I’m not claiming these taste exactly like those found at Panera because they don’t. But they do have a lot more flavor and seasoning. My biggest complaint about Panera is the lack of seasoning in their breakfast food. It’s always pretty bland especially for the sandwiches.
We both loved these, in fact hubby has requested them to be made again soon. Maybe I’ll have to put them on the weekend menu again. Of course I just might play with the filling and put in new ingredients just to see what else I can come up with. I tend to make dishes like this with whatever is available in the fridge at the moment. It leads to many wonderful creations!
Spinach, Feta, Basil and Sundried Tomato Souffle
Fillo dough sheets
6 large eggs
1 1/4 cups fresh spinach, chopped
1/4 cup sun dried tomatoes
1/2 cup feta cheese
1/4 cup fresh basil, chopped
1/3 cup almond milk (or milk of your choice)
salt and pepper to taste
egg wash: 1 egg, 1/2 cup milk mixed
Preheat oven to 375 F.
Prepare muffin tins, I used the extra-large muffin tin cup size, by lightly buttering and set aside until needed. Mix together egg wash.
Beat eggs then add spinach, feta cheese, basil, salt and pepper.
Using 3 sheets of phyllo dough, cut the sheets into 6 rectangles and layer into the muffin tin, brushing with egg wash between each layer to form cups. Leave edges of dough laying out on the edge of the tin until filled.
Pour egg mixture into the prepared phyllo cups. Divide sundried tomatoes between the cups, adding to the top of the egg mix. Fold the corners of the phyllo dough over the edges of the egg mix.
Bake 20-25 minutes, or 18-20 if using standard side muffin tins, until lightly browned and eggs are set.
Makes 5 extra-large or 8 regular size souffles.
More on the go breakfast ideas: