Make-Ahead Spinach and Artichoke Baked Egg Soufflés
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4 large soufflés or 9 muffin-size soufflés


  • Ingredients

    • 1 sheet puff pastry (from one 17.3-ounce package), thawed
    • 3 large eggs
    • 1/4 cup finely grated Pecorino Romano cheese or Parmesan cheese
    • 2 tablespoons sour cream or Greek yogurt (any fat percentage)
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 1-2 shakes of your favorite hot sauce (optional)
    • 1/4 cup frozen chopped spinach (a quarter of one 10-ounce package), thawed and drained of excess water
    • 2 artichoke hearts (from a can or jar of water-packed artichoke hearts), chopped
    • 1 tablespoon finely chopped red bell pepper
    • 4 tablespoons grated Asiago cheese


Assemble the soufflés:

Casey Barber

Preheat the oven to 400 degrees F.

If using individual tart pans (about 4 inches in diameter), cut the puff pastry into quarters with a sharp knife or pizza cutter. If using a standard 12-cup muffin tin, cut the puff pastry into 9 squares. Line 4 tart pans with the puff pastry squares, letting the corner points drape over the edges of the pan. Or grease 9 of the muffin tin wells and gently press a puff pastry square into each. They will not reach to the top of the tin.

Whisk the eggs, Pecorino cheese, sour cream, baking powder, salt, garlic powder and hot sauce (if using) together in a medium bowl until blended. Stir in the spinach, artichoke hearts and bell pepper (if using).

Divide the filling evenly between the tart pans. Sprinkle 1 tablespoon Asiago cheese on each tart, then gently and loosely fold the 4 corner points over the filling.

To fully bake the tarts for quick reheating:Bake for 25 minutes, until the pastry is browned and the eggs are puffy. Cool completely, then remove from the pans. Serve immediately or refrigerate in a covered container up to 4 days, or freeze up to 2 months. 

To reheat:Microwave refrigerated soufflés for 2-3 minutes and frozen soufflés for 5-6 minutes until warmed through, or heat in a 300 degree F oven for 10 minutes (refrigerated) or 15 minutes (frozen).

To par-bake the tarts for a next-morning brunch:Bake for 10 minutes, until the pastry is matte instead of shiny and raw-looking. Cool completely. Wrap each tart or the entire muffin tin in foil or plastic wrap, and refrigerate overnight. 

To reheat: Preheat the oven to 400 degrees F. Remove the foil or plastic wrap and bake the tarts for 15 minutes, until the pastry is browned and the eggs are puffy. Serve warm.

VARIATIONSWant to mimic your favorite Panera soufflé flavor? Sub in these ingredients.Spinach and Bacon: Replace the artichoke hearts with 1/4 cup chopped cooked bacon (from about 2 slices of thick-cut bacon). Omit the red bell pepper.

Ham and Swiss: Replace the spinach and artichoke hearts with a scant 1/2 cup chopped sliced deli ham (about 1/8 pound), and replace the Asiago cheese with 4 tablespoons Swiss cheese. Omit the red bell pepper.

Four Cheese: Replace the spinach and artichoke with 1/2 cup shredded Cheddar cheese; use a combination of Pecorino Romano cheese and Parmesan cheese.