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.
Here is what you need to make the
Southwest Egg Puff
- EGGS
- ALL-PURPOSE FLOUR
- BAKING POWDER
- SALT
- MONTEREY JACK CHEESE
- COTTAGE CHEESE
- CANNED CHOPPED GREEN CHILIES
Southwest Egg Puff
Ingredients
- 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
Instructions
- 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.
1 comment
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.