What a wonderful world we live in with pre-made pastry puff dough, and let me tell you, it’s one of my favorite kitchen ingredients staples. I’ve been experiment with the dough and coming up with all sorts of ways to use it. But since this is a brunch blog, first thing first, a pastry puff brunch recipe! Let me introduce to you to mushroom & Gouda egg souffles! Savory, creamy and fluffy with a light outer crunch, they are perfect for any casual brunch.
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Okay, okay, so this isn’t a traditional souffle recipe, but it is easy, quick, delicious and will fulfill your craving for that layered puffy crust you find in traditional souffles. To my delight, this recipe reminded me of a smaller version of the souffles I often crave and adore from Panera Bread. But now, I get to choose my own fillings instead of being limited to the option the cafe offers.
WHAT IS PUFF PASTRY DOUGH?
Puff pastry dough can be found in your local grocery market in the freezer isle next to the pie crusts. Puff pastry is a laminated dough that creates a crust that is buttery and flaky. While being developed, the dough is made by alternating layers of butter and dough and is made entirely of butter, flour, water and salt.
Making puff pastry dough yourself can be very labor-intensive and time-consuming. Purchasing an affordable store-bought puff pastry is a great time savor that still offers optimal results.
HOW TO MAKE EGG SOUFFLES
INGREDIENTS:
Below are the recommended ingredients for making nine breakast egg souffles:
- Cooking Spray
- 1 Sheet of Puff Pastry: I used Pepperidge Farm Puff Pastry Sheets. Two sheets are provided per box, so feel free to double up on this recipe!
- 4-5 Diced Medium Baby Bella Mushrooms
- 1 Cup of Shredded Gouda Cheese
- 5 Eggs
- Salt & Pepper to taste
- Fresh Thyme
TOOLS:
Minimal tools are needed to make this recipe. All you need is a muffin tin large enough to make at least nine souffles, a measuring cup to scramble the eggs in and pour into the muffin pan wells, and a rolling pin for prepping the dough.
INSTRUCTIONS:
- The puff pastry box will have thawing instructions on the back of the box. Follow the instructions, as the pastry sheets will need to come to a certain temperature so the dough doesn’t break or stick.
- Once the dough has set for the determined time. Preheat the oven to 400°F/204°C. Spray each muffin tin well with cooking spray.
- Lightly flour a clean work area large enough to unfold the dough. Smooth out the dough with a rolling pin and then cut the dough into nine squares.
- Place each of the dough squares into individual muffin tin wells and lightly poke the bottom of each well with a fork.
- Evenly divide and distribute the mushrooms and Gouda cheese between each of the muffin tin wells
- Scramble the eggs in a measuring cup until the egg yolks and egg whites are mixed well. Fill each muffin tin well halfway with the scramble eggs, leaving a little bit of egg left in the measuring cup for an egg wash.
- Add a pinch of salt and pepper to each soufflé and top with a few fresh leaves of thyme.
- Brush the remaining egg wash on the parts of the puff pastry that is sticking out beyond the filling to ensure a golden crust.
- Bake for approximately 15 minutes. Then allow the egg soufflés to cool for 5 minutes before serving.
HOW TO STORE EGG SOUFFLES
Muffin tin egg souffles area a great recipe for making ahead a day or two needing to be served. Easily store the breakfast egg souffles in an airtight container or bag in the refrigerator for up to five days. Simply reheat and enjoy! The egg souffles can also be stored in the refrigerator in a freezer bag for up to two months.
Mushroom & Gouda Egg Souffles
Equipment
- Rolling Pin
- Measuring Cup
- Muffin Tin
Ingredients
- Cooking Spray
- 1 Sheet Puff Pastry
- 4-5 Baby Bella Mushrooms Diced
- 1 Cup Gouda Cheese Shredded
- Salt and Pepper to taste
- Fresh Thyme
Instructions
- Remove one sheet of the puff pastry from the box and follow the thawing instruction on the back of the puff pastry box. Approximately 40 minutes
- Once the puff pastry sheet has set for the determined time. Preheat the oven to 400°F/204°C. Spray each muffin tin well with cooking spray.
- Lightly flour a clean work area large enough to unfold the dough. Smooth out the dough with a rolling pin and then cut the dough into nine squares.
- Place each of the dough squares into individual muffin tin wells and lightly poke the bottom of each well with a fork.
- Evenly divide and distribute the mushrooms and Gouda cheese between each of the muffin tin wells
- Scramble the eggs in a measuring cup until the egg yolks and egg whites are mixed well. Fill each muffin tin well halfway with the scramble eggs, leaving a little bit of egg left in the measuring cup for an egg wash.
- Add a pinch of salt and pepper to each soufflé and top with a few leaves of fresh thyme.
- Brush the remaining egg wash on the parts of the puff pastry that is sticking out beyond the filling to ensure a golden crust.
- Bake for approximately 15 minutes. Then allow the egg soufflés to cool for 5 minutes before serving.
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