Wednesday, February 22, 2012

Egg Puffs

Our family loves egg casserole!  We have tried several recipes over the years that were O.K...that is until recently.  I came across a great recipe for Egg Puffs from Beauty and Bedlam.  I love the fact that you can make these individually.  They taste great and my family never questions what I put in them.  I hope you enjoy them as much as we do!


  • 10 eggs beaten
  • 1 (16 oz) container cottage cheese
  • 1 pound of bacon
  • 16 ounces shredded Monterrey jack cheese, (or your preference)
  • 1 (7oz ) can diced green chile peppers, drained
  • 1/2 cup all purpose flour
  • 1/2 cup butter, melted
  • 1 tsp baking powder
  • 1 tsp salt (I’ve used garlic salt as well)
  • 1 tsp onion or garlic powder
  • dash of pepper
  • finely chopped peppers, onions, diced ham, crumbled sausage (optional additions)


  1. Cook the bacon, drain grease, crumble and set aside.
  2. In large bowl, beat eggs well, then add the cottage cheese, Monterrey Jack cheese, Chile peppers, bacon (and any optional ingredients).
  3. (If making the night before, cover bowl and refrigerate this mixture overnight.)
  4. The next morning, preheat oven to 350 degrees.
  5. Remove cheese mixture from refrigerator, stir in the flour, melted butter, baking powder and salt.
  6. Gently spoon the batter into 24 lightly greased muffin cups or 9×13 baking dish.
  7. I highly recommend baking these in the muffin tins, but either works fine.
  8. Bake for 25-30 minutes for muffins, 30 – 40 for 9×13 or until the egg puffs are slightly golden on top.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 12

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