Gouda and Mushroom Egg Soufflés

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I've only recently found out about this thing called pastry puff dough, and let me tell you, it's my new favorite kitchen staple. I've been experiment with the dough and coming up with all sorts of ways to use it. But since this is The Bookish Bruncher blog, first thing first, a pastry puff brunch recipe! Let me introduce to you, Gouda and Mushroom Egg Soufflés!

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Okay, okay, so this isn't a traditional soufflé recipe, but it is easy, quick and delicious and will fulfill your craving for that layered puffy crust you find in traditional soufflés. To my delight, this recipe reminded me of a smaller version of the soufflés I often crave and adore from Panera Bread. But now, I get to choose my own fillings instead of being limited to the four choices Panera Bread offers. Winning!

What is Puff Pastry Dough?

Puff pastry dough can be found in your local grocery market in the refrigerator 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. Making an affordable store-bought puff pastry a very viable option.

How to Make Gouda and Mushroom Egg Soufflés

Ingredients:

Below are the recommended ingredients for making nine Gouda and Mushroom Egg Soufflés:

• 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

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Tools:

Minimal tools are needed to make this recipe. All you need is a muffin tin large enough to make at least nine soufflés, a measuring cup to scramble the eggs in and pour into the muffin pan wells, and a rolling pin for prepping the dough.

Baking Directions:

• The puff pastry box will have thawing instruction 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 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.

Storing:

Gouda and Mushroom Egg Soufflés area a great recipe for making ahead a day or two needing to be served. Easily store the Gouda and Mushroom Egg Soufflés in an airtight container or bag in the refrigerator for up to five days. Simply reheat and enjoy!

For additional make ahead egg recipes, check out how to make Scrumptious Ham and Cheese Egg Muffins and a Savory Ham and Three Cheese Crustless Quiche.

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