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Originally Posted by twinmom67  I would like to make this egg souffle for a crowd....basically a brunch casserole. Has anyone mastered the taste of the Panera souffle? Thanks! |
I don't think it will cook so well as a casserole. You won't get the puffy bread throughout, mostly on the edges. The eggs will cook faster on the edges so you'll have done-ness issues.
You want individual cups to serve from too as unmolding is problematic if you used a large muffin tin.