Today.com has a take on Panera's egg soufflé recipe that uses packaged puff pastry and takes about 65 minutes in total to make. The recipe makes four large soufflés or nine muffin-sized soufflés.
To make this recipe, preheat the oven to 400 degrees Fahrenheit. To make four large soufflés, cut a 17.3-ounce puff pastry into fourths, and to make nine muffin-sized soufflés, cut the puff pastry into nine squares. Place the cut squares into tart pans or muffin tins, respectively. Whisk together 3 large eggs, 1/4 cup of finely grated Pecorino Romano cheese, 2 tablespoons of sour cream, 1/2 teaspoon of baking power, 1/4 teaspoon of salt, 1/4 teaspoon of garlic powder and 2 shakes of hot sauce. Once the mixture is blended, stir in 1/4 cup of chopped spinach, two chopped artichoke hearts, and one finely chopped red bell pepper. Split the mixture between the tart pans or muffin tins, and fold over the corners of the puff pastry.
Bake the tarts for 25 minutes. Let the tarts cool completely, and remove them from the pans. The tarts are good in a refrigerator, when covered, for four days. The recipe also offers variations on ingredients, such as substituting bacon for the artichoke hearts, or adding ham and Swiss cheese.