Start Your Morning Right with New York-Inspired Spinach Artichoke Egg Soufflés

New York is home to some of the best brunch spots in the world, and one dish that captures the city’s vibrant breakfast culture is the Spinach Artichoke Egg Soufflé. Inspired by the café flavors of Panera Bread, these soufflés are a perfect blend of flaky puff pastry, creamy spinach, artichokes, and cheese—all baked to golden perfection.

Photo byNick Davies

Imagine biting into a warm, delicate soufflé with layers of tender spinach and artichokes encased in a crisp, buttery pastry shell. The rich flavors of cream cheese, Romano cheese, and roasted red peppers come together to make every bite taste like a trip to your favorite New York café. These individual soufflés are elegant enough to serve at a weekend brunch but simple enough to enjoy as a weekday breakfast.

This recipe makes it easy to bring that sophisticated New York brunch experience into your own home. The soufflés are not only delicious but also a great make-ahead option for meal prepping. Whether you’re hosting guests or treating yourself to a special breakfast, these Spinach Artichoke Egg Soufflés are sure to impress.

Recipe: New York-Inspired Spinach Artichoke Egg Soufflés Ingredients:

• 1 package frozen puff pastry (2 sheets), thawed according to package directions
• 1 teaspoon olive oil
• ¼ cup chopped onion
• 1 clove garlic, minced
• ¼ cup finely chopped roasted red pepper (1 pepper)
• ½ cup finely chopped canned artichoke hearts (about 2 medium)
• ¼ cup thawed frozen spinach, squeezed dry
• 3 eggs, separated
• 1 (8-ounce) package cream cheese, softened
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons grated Romano cheese, divided

Instructions:

1. Preheat the oven to 400°F. Spray eight 4-inch or 1-cup ramekins (or jumbo muffin pan cups) with nonstick cooking spray. Unfold the puff pastry and cut each sheet into quarters. Gently press each pastry square into the bottom and sides of the prepared ramekins. Refrigerate while preparing the filling.
2. In a medium skillet, heat the olive oil over medium heat. Add the onion and cook for 2 minutes, or until softened and lightly browned. Add the garlic and cook for 30 seconds more. Stir in the roasted red pepper, artichokes, and spinach. Cook and stir for 2 minutes, or until all liquid has evaporated. Remove from heat.
3. In a medium bowl, whisk the egg yolks, cream cheese, salt, and pepper until well blended. Stir in the vegetable mixture and 3 tablespoons of Romano cheese.
4. In a large bowl, beat the egg whites with an electric mixer on high speed for 3 minutes, or until stiff peaks form. Gently fold the egg whites into the vegetable mixture until blended. Divide the mixture evenly among the pastry-lined ramekins, and sprinkle with the remaining tablespoon of Romano cheese. Fold the points of the pastry toward the center.
5. Bake for 25 minutes, or until the pastry is golden brown and the filling is puffed. Let cool in the ramekins for 2 minutes, then remove to a wire rack. Serve warm.

These soufflés are a delightful combination of textures and flavors. The puff pastry is light and flaky, while the filling is creamy and packed with the earthy flavors of spinach and artichokes. The roasted red peppers add a pop of sweetness that complements the richness of the cheeses, making each bite irresistible.

Whether you’re starting your morning in the heart of New York or just wishing you were, these Spinach Artichoke Egg Soufflés are the perfect way to enjoy a sophisticated, café-style breakfast at home. Serve them with a side salad or fresh fruit for a complete meal that will transport you straight to a bustling New York brunch spot.

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Family Recipe