These Steak and White Cheddar Egg Souffles gives breakfast an entirely new meaning for me!
These Steak and White Cheddar Egg Souffles are just as easy to make as they are enjoyable to eat!
Okay, so I have to tell you something, I have not always been a fan of those souffles that are sold at Panera Bread. You know what I’m talking about, they are sold in the display case right next to the Pecan Braid, Pecan Roll, and those damn good Cinnamon Crunch Scones. It’s not that they look nasty I am not a egg person. I am always afraid of ordering something where eggs are the main ingredient, or eggs themselves, because I think they will be too “eggy”. You know what I mean like, runny, or not tasting like eggs at all. I have been to a few places where I would order eggs and they wouldn’t taste like eggs, but some sort of weird mushy, goop of a mess with a strange after taste. After one too many experiences with eggs outside my home, I automatically get turned off when it comes to most dishes that has a lot of eggs. But let me tell you how it all changed.
So, I was getting my hair done recently and I overheard my stylist talk to another stylist about their breakfast plans and, for some reason, as one of them was discussing having an egg souffle and the flavors that was inside of the souffle (Gruyere Cheese, asparagus, ham, and some other stuff) I became immediately intrigued and wanted to try whatever they were having. However, because I was burned too many times in the past by eating something with a lot of eggs in them, I decided to try the recipe on my own because I know I would cook the eggs the way I like them.
My Steak and White Cheddar Egg Souffles are extremely easy and the ingredients can be changed to your liking.
Now see, if you follow me on Instagram, you would’ve had the luxury of seeing me put these beauties together in my latest story. Don’t worry, it’s not too late to follow me. Just in case you missed it, that is quite alright. By after the recipe below you can just about imagine what the story was like.
Why Steak and White Cheddar? Well in the spirit of Panera Bread, I wanted to make a souffle that wasn’t complicated but paid homage to one of my favorite breakfast sandwiches at Panera, which is the Steak and Egg White Breakfast Sandwich on Ciabatta. It’s a shame that the sandwich is only served during breakfast because I can really eat the sandwich throughout the day. Well I guess that is what they have their Steak and White Cheddar Panini for. I love the combination of steak and white cheddar. It’s like the combination of the meat and cheese just works! I am no Andrew Zimmern where I can beautifully craft words in an artful way to make you understand why I love this combination so much, just know that it’s a beautiful marriage of flavor (how’s that for artful?). It works beautifully in these Steak and White Cheddar Souffles as well. To make these beauties even more decadent, the filling is surrounded by a flaky and buttery puff pastry like crust. I used Pillsbury Crescent Roll dough because it was the easiest. If you don’t have these mini tart shells, they are fairly cheap and you can use them for just about anything. Here are the tart shells I used that you will need for this recipe and several others! Well, that is enough about these Steak and White Cheddar Egg Souffles and Panera. Until next time, eat!
- 5 eggs
- 2 tbsp. Half and half
- 2 tbsp. Heavy cream
- ½ tsp. Salt
- ½ tsp. Coarse black pepper
- 1 shallot, diced
- 2 garlic cloves, minced
- ¼ c. chives, chopped
- 2 c. sharp White Cheddar Cheese
- 2 tbsp. Olive oil
- ⅔ lb. beef round steak, finely chopped
- 1 Roll Pillsbury Crescent Dough
- In a medium saute pan on medium heat, heat the olive oil. Once hot, add the chopped steak and cook until cooked, about 5-10 minutes. Remove the steak from the pan.
- Leaving the remaining drippings and oil in the pan, add the shallots and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook for another 2-3 minutes. Return the steak back to the pan and reduce heat on low-medium.
- In a medium bowl, whisk together the eggs, half and half, and heavy cream. Add the salt and pepper as well. Pour the egg mixture into the pan with the steak mixture. Allow the eggs to scramble slightly, only 2-3 minutes. The eggs should be slightly scrambled but still runny. Remove from heat and set aside.
- Preheat oven to 375 degrees and butter 4 4-inch mini tart pans and set them on a large baking sheet.
- Turn the dough onto a lightly floured surface and cut into four squares (large enough to cover the pans and with some of the dough hanging from the pans) . Place the dough over the tart pans and press the bottom into the pan and along the sides. Sprinkle ¼ cup of white cheddar cheese into the bottom of the pans. Take a large mixing spoon, fill the tart pans with one scoop of the egg mixture and top off with ¼ cup of cheese and sprinkle the chives on top. Fold the flaps of the dough on top of the souffle and bake for 15 minutes until edges are golden brown. Allow to cool, remove from pan, and serve.