I cheat and use the Crescent rolls from Pillsbury if I don't have time to make them from scratch.

PANERA BREAD SPINACH AND ARTICHOKE EGG SOUFFLE

2 packages crescent roll dough (or dough from home made croissant recipe)
6 eggs, separated
1/2 cup defrosted spinach, well drained and fluffed
1/4 can plain artichoke hearts, drained, cut in small pieces.
1/4 finely diced red bell pepper
shredded cheese (5 cheese blend)

Preheat oven to 350 degrees F.

Roll out crescent roll or croissant dough to a 6 inch square. Line 12 ungreased muffin pan cups or 6 individual souffle pans with dough.

Combine egg yolks, spinach, artichokes, and red peppers; set aside.

Whip whites to soft peaks. Fold into spinach mixture.

Spoon in egg mixture into dough lined cups or dishes. Top each with 2 tablespoons or more of shredded cheese. Fold over dough to cover completely.

Bake in a preheated 350 degree F oven for 30 minutes. Let stand for 10 minutes so egg mixture is not runny.