These golden flaky soufflés are like the breakfast soufflés at that bakery that starts with a “P” but so much BETTER 😉 Recipe is written below. A printable version is available on my website. RECIPE 1 sheet frozen puff pastry, thawed but still cold 1 tablespoon butter 1 tablespoon minced onions 1 tablespoon minced red peppers 1 tablespoon flour 1/2 cup milk 1/4 teaspoon fine sea salt 4 large eggs 1/2 cup (2 ounces) shredded Colby Jack cheese 1/4 cup (1 ounce) shredded parmesan cheese, divided 1/3 cup (1/2 ounce) diced fresh spinach 2 slices cooked bacon, chopped 🌱 Preheat oven to 425oF. Grease four 8-ounce mini pie dishes or ramekins. 
🥓 On a lightly floured surface, roll puff pastry sheet to a 10-inch square. Cut into four 5-inch squares. Place one square in each prepared dish. Dock the bottom of each one by poking holes with a fork. 
🥓 In a small saucepan, melt butter over medium heat. Add onions and red peppers and cook until softened, about 1 minute. Sprinkle with flour and cook 1-2 minutes more. 
🌱Slowly stir in milk. Use a whisk if sauce seems lumpy. Cook until edges start to bubble and sauce thickens, stirring frequently. Stir in salt. Remove from heat. 🥓 In a medium bowl, beat eggs. Set aside 1 tablespoon of beaten eggs in a small bowl. Add about a third of the sauce mixture into the medium bowl of eggs and whisk until combined. Add the egg mixture back into the saucepan and whisk until smooth. 
🌱 Stir in Colby-Jack cheese, spinach and half of the parmesan cheese. 
🥓 Ladle egg mixture evenly into the prepared dishes. Top with bacon and remaining parmesan cheese. 
🌱 Fold pointed ends toward the center. Brush folded pastry edges gently with reserved beaten egg. 
🥓 Bake until golden brown and puffy, about 25-30 minutes. 
🌱 You can serve the soufflés warm in the pie dishes or remove them from the dishes and transfer to a cooling rack. #paneracopycat #copycatrecipe #puffpastryrecipes #puffpastry #brunchrecipes #brunchfood #breakfastrecipes #eggrecipes