To begin making Panera Bread's egg soufflé, combine 3 tablespoons each of spinach and artichoke hearts, 2 teaspoons of onion and 1 teaspoon of red bell pepper in a bowl with 2 tablespoons of water, cover with fenestrated plastic, and microwave for 3 minutes. Combine four eggs, 2 tablespoons each of milk and heavy cream, 1/4 cup of cheddar and Monterey jack cheese, 1 tablespoon of Parmesan, and 1/4 teaspoon of salt. Microwave for 30 seconds and stir.
After stirring the egg mixture, microwave again. Remove, stir, and repeat this process until the mixture resembles scrambled egg batter.
Open an 8-ounce pack of crescent dinner roll dough and separate into four rectangles. Pinch the dough along the perforated lines to erase them and roll with a rolling pin until the dough is 6 inches by 6 inches. Place the dough at the bottom of a greased 4-inch baking dish; it will overlap the sides of the dish. Cover with the egg mixture. Top the egg with a tablespoon of asiago cheese and fold the overlapping dough over the mixture.
Beat one egg in a separate bowl and brush over the dough. Bake the soufflé at 375 degrees Fahrenheit for 25 to 30 minutes or until the top of the dough has browned. Allow to cool for 5 minutes, and then serve.
This recipe can also be made in small ramekins as personal sized soufflés. Meat lovers can forgo the artichoke hearts and substitute four pieces of crumbled bacon in their place.