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I got this recipe for Southwest Egg Puff recipe after going to a shower. They served this as part of a brunch and it was delicious. However, I found it surprising at what the recipe consisted of. At the shower, they served it with waffles. I served mine with muffins and fruit.
It is make with eggs, flour, baking powder, salt, Monterey Jack cheese, cottage cheese, and chopped green chilies. It’s a nice protein packed dish.
Also, it is really yummy because it is different than your normal run of the mill eggs. This turns out fluffy and puffy. I compare it to a crustless quiche. It’s cheesy and flavorful. The green chilis are what really make this dish. However, you can leave them out if you don’t like spicy. If making for a crown you can do some with green chilies and some with out. Also, you can serve this with salsa or extra green chilies to go on top too.
- ALL-PURPOSE FLOUR
- BAKING POWDER
- MONTEREY JACK CHEESE
- COTTAGE CHEESE
- CANNED CHOPPED GREEN CHILIES
Southwest Egg Puff
- 10 eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 cups (16 ounces) shredded Monterey Jack cheese
- 1 cups cottage cheese
- 1 can (4 ounces) chopped green chilies
- In a large mixing bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs. Stir in the cheeses and chilies.
- Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Serves 12.
This is the original photo from this post. The above photo was updated in December 2014.
This is one of my favorite recipes. I like to kick it up even more and use 2 c. of cheddar cheese and 2 c. of pepper jack cheese. I add some frozen corn kernels and chopped onion as well. It is also great leftover – either hot or cold…and it freezes well! I usually bake half in a dish to eat that day (it’s just my husband and me), and bake the other half in silicone cupcake cups. I pop the cupcakes out when they’re done and cool and I freeze them…they’re a great quick, out the door breakfast…either thawed and cold or microwaved for 30-60 seconds and eaten hot.