I love Panera’s Breakfast Souffles, but it can get expensive going there for breakfast, so I wanted to figure out how they make them. With their souffles, it is about the crust. It’s puff pastry! Once I figured that out, there was no stopping me. The combinations are all about what you love.

The next task was to find different combinations and blending the right cheeses. I love potatoes, cheese, sausage, cheese, sundried tomatoes, cheese…okay, I love cheese but not cheese for cheese sake, I wanted to experiment with food combinations so I went to the experts. Living in the DC area, we had cheese experts at Wegman’s (for you midwest people, you have NO idea…they are AWESOME) and Whole Foods. I’m always trying new things so I went and told them that I wanted to make some breakfast souffles and wanted to pair up certain flavors. Both store’s staff were very helpful and I was able to come up with a variety of souffles for almost every pallet. Sorry, vegans, I’m not there yet, but maybe one day.

When we moved to Western Michigan, I had to find “artisans” and I did. “The Cheese Lady” is my favorite shop to sample different cheeses, it is AMAZING. The employees are so knowledgable and willing to help no matter what you are preparing. So, find a deli or shop, then tell them what you want to make and they will give you cheese pairing ideas!

Sausage Breakfast Souffle

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 souffles


  • 6 large eggs
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 lb mild sausage (browned and cooled)
  • 1/2 cup cheddar cheese grated
  • 1/4 cup monterey jack cheese grated
  • 2 scallions sliced thin
  • 1 sheet puff pastry Rolled out square



  • Sausage: Brown sausage and let cool. Scallions (green onions) Wash and trim off roots. Slice thinly and set aside. Puff Pastry: Depending on the brand (most of you will probably use Pepperidge Farms), you will need to roll it out in order for it to be more square. You will get 4 souffle per sheet. Cut into 4 squares. On a cookie sheet, arrange the liners for the souffle. Line each tart liner with a pastry square. Egg Mixture: Add eggs, milk, salt, pepper into a bowl and whip until combined.


  • Into each pastry, add about 3/4 cup of the egg mixture. Next add about 2 Tbsp of the sausage to each pastry (divide evenly). Next sprinkle on the scallions. Finally, top with cheeses, dividing evenly. Last thing, gently fold the four corners of the pastry over the egg. Basically, you are just laying over the top. Bake at 350º for about 40-45 min or until medium brown.
    Wilton® Perfect Results Tart/Quiche Pans 4" 6/Pkg-Round


This was my first time using the liners and I used a brand of puff pastry I found a health food store. So, check on them at about 30 min. I’ll be more specific with my next batch.