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
- 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.