In the past year, I have experimented with dozens of egg recipes, egg casseroles, egg crescents, egg omelets, you get the picture. Eggs are not only a great source of protein, but a budget conscious cook’s dream with endless versatility. This Cheesy Egg Puff recipe stands out as one of my favorites because most egg puff recipes have a light airy texture, while this is more dense. It’s delicious like that, plus my family devours them.
My egg and cheese puff pictures above show the egg puffs made from the basic core recipe which contains just bacon and cheese, but have fun with the recipe. Experiment to your liking and make it your own. I enjoy recipes where the possibilities can be changed each time you make it.
If making this for a special occasion, this recipe can be started the evening before, and then finished in the morning. It’s also a great freezer meal, so make extras and freezer them in smaller portions for a quick and easy meal option (or breakfast on the run like in our home).
Do you ever eat breakfast for dinner like our family? If you do, add in some diced ham and broccoli to cover your dinner’s veggie portion. See? I told you it was versatile, but as with preparing any recipe for the first time, make this basic egg puff recipe first, and then determine how you want to change it up.
Since I always recommend cooking bacon in the oven, as well as cooking it in bulk, hopefully you already have some bacon crumbles on hand which will easily allow you to whip the ingredients together in five minutes.
Trust me, you will want to print or pin this to save for future reference. Better yet, why don’t you just make it tomorrow?
Recipe: Egg Puff
Summary: This incredibly easy, yet deliciously dense egg puff recipe creates a perfect brunch delight in minutes.
- 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)
- Cook the bacon, drain grease, crumble and set aside.
- In large bowl, beat eggs well, then add the cottage cheese, Monterrey Jack cheese, Chile peppers, bacon (and any optional ingredients).
- (If making the night before, cover bowl and refrigerate this mixture overnight.)
- The next morning, preheat oven to 350 degrees.
- Remove cheese mixture from refrigerator, stir in the flour, melted butter, baking powder and salt.
- Gently spoon the batter into 24 lightly greased muffin cups or 9×13 baking dish.
- I highly recommend baking these in the muffin tins, but either works fine.
- 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