Cheesy Egg Puffs
- Ready In:
2 1/2 dozen
- 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
- 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.
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My mom (and helpers) made an assortment of these for Easter breakfast at church earlier in the year by adding ham, bacon, spinach, green chiles, etc. and they went over very well. I recently made some for myself adding some diced up leftover Thanksgiving turkey and switching the cheese to extra sharp cheddar. Also added a dash of ground black pepper. Planning to try with other additional add-ins (bacon, ham, etc). I took out at 25 minutes and they were perfectly cooked.
Great basic recipe that you can add to and personalize to your on preference. I added bacon and red bell peppers to mine. I did cut it in half as wanted to try them out before investing that many eggs - but next time I'll make the full recipe so I can have more in the freezer for those busy days when I've no time to make breakfast. This would be an easy recipe to change in so many ways to keep it from getting boring. Thanks for posting.