Egg And Cheese Puffs Recipes

CHEESY EGG PUFFS

Cheesy Egg Puffs image

My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. -Amy Soto, Winfield, Kansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 9

Ingredients

1/2 pound sliced fresh mushrooms
4 green onions, chopped
1 tablespoon plus 1/2 cup butter, cubed, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese
2 cups 4% cottage cheese

Steps:

In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

Nutrition Facts : Calories 275 calories, Fat 21g fat (12g saturated fat), Cholesterol 194mg cholesterol, Sodium 486mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.

CHEESY EGG PUFFS

Cheesy Egg Puffs image

"My father loves to entertain, and these butter egg delights are one of his favorite items to serve at brunch," informs Amy. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over." Source : "Quick Cooking Magazine, March-April 2002, p.32"

Provided by Barenakedchef

Categories Breakfast

Time 50m

Yield 2 1/2 dozen

Number Of Ingredients 10

Ingredients

1/2 lb fresh mushrooms, sliced
4 green onions, chopped
1 tablespoon butter or 1 tablespoon margarine, plus
1/2 cup butter or 1/2 cup margarine, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 eggs, lightly beaten
16 ounces shredded monterey jack cheese
2 cups small curd cottage cheese

Steps:

In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender.
In a large bowl, combine the flour, baking powder and salt.
In another bowl, combine eggs and cheeses.
Melt remaining butter; add to egg mixture.
Stir into dry ingredients along with mushroom mixture.
Fill greased muffin cups three-fourths full.
Bake at 350°F for 35-40 minutes or until a knife inserted near the center comes out clean.
Carefully run the knife around edge of muffin cups before removing.

Nutrition Facts : Calories 1682.7, Fat 128.3, SaturatedFat 74.3, Cholesterol 1154, Sodium 2953.3, Carbohydrate 32, Fiber 2.2, Sugar 5.2, Protein 101

EGG & CHEESE PUFFS

Egg & Cheese Puffs image

Make and share this Egg & Cheese Puffs recipe from Food.com.

Provided by Cristina Barry

Categories Breakfast

Time 1h

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

1 lb bacon
10 eggs, beaten
1 (16 ounce) container cottage cheese
1 lb monterey jack cheese, shredded
1 (7 ounce) can diced green chili peppers, drained
1/2 cup all-purpose flour
1/2 cup butter, melted
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon. Cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.
Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.

Nutrition Facts : Calories 255.8, Fat 21.1, SaturatedFat 10.1, Cholesterol 131.1, Sodium 462.2, Carbohydrate 3.8, Fiber 0.2, Sugar 0.8, Protein 12.5

SAUSAGE AND CHEESE EGG PUFFS

Sausage and Cheese Egg Puffs image

A great item to have at any brunch setting. These also work well for breakfast when you have overnight guests. Then reheat well to so you can make a batch on the weekend for the hectic mornings during the work week.

Provided by Chef Buggsy Mate

Categories Breakfast

Time 1h10m

Yield 30 puffs, 15 serving(s)

Number Of Ingredients 11

Ingredients

4 large mushrooms, sliced
4 green onions, chopped
1 tablespoon butter, divided
1/2 cup butter, divided
1/2 cup all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
10 eggs, lightly beaten
4 cups shredded monterey jack cheese
1 cup crumbled pork sausage, fully cooked and drained well
2 cups shredded cheddar cheese

Steps:

In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. Set aside.
In same skillet brown and crumble the sausage. Drain well on paper towels.
In a large bowl, combine the flour, baking powder and salt.
In another bowl, combine eggs and cheeses.
Melt remaining butter; add to egg mixture.
Stir into dry ingredients along with, sausage crumbles, and mushroom mixture.
Fill greased muffin cups three-fourths full.
Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.
Carefully run a knife around the edge of each muffin cup before removing.

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