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Cheesy Egg Puffs Recipe

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My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over.

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Cheesy Egg Puffs Recipe

Prep: 15 min. Bake: 35 min.

Yield: 15 Servings

15 35 50

Ingredients

1/2 pound fresh mushrooms, sliced
4 green onions, chopped
1 tablespoon plus 1/2 cup butter, cubed, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 eggs, lightly beaten
4 cups (16 ounces) shredded Monterey Jack cheese
2 cups (16 ounces) 4% cottage cheese

Directions

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° 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. Yield: 2-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 275 calories, 21 g fat (12 g saturated fat), 194 mg cholesterol, 486 mg sodium, 6 g carbohydrate, trace fiber, 16 g protein.

Originally published as Cheesy Egg Puffs in Quick Cooking March/April 2002, p31

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Reviews for Cheesy Egg Puffs (11)

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Reviewed on Dec. 20, 2011 by prettypersuasion12087

I made these for a big family get together and even my sister who hates eggs enjoyed them! I added salt pepper and garlic to the mushroom, and ribboned fresh spinach to add to the egg mix...in addition I sauted green peppers and diced tomatoes for people to put on top. Would have just put them in the eggs to but was feading a crowd with lots of kids! They were awesome and would recomend adding anything you like

Reviewed on Dec. 19, 2011 by gbpacky2000

This is the best cheese muffin recipe I have ever tried. The only substitution I make is ham instead of mushrooms, but great either way!

Reviewed on May. 09, 2011 by prettypersuasion12087

I made this on mother's day for a big get together at my house and everyone including my sister who hates eggs loved these! I left out the onions added fresh spinach and doubled the mushroom cooked in garlic...yuuuuuuuuuum!!! I can't wait to make these again...I also chopped up and cooked some green pepper and diced tomatoes for people to toss on top to keep the recipe kid and picky eater friendly! fabulous and easy!

Reviewed on Mar. 14, 2011 by NevadaRose

Made these for work and they were enjoyed by all. Next time I think I will try with bacon or sausage.

Reviewed on Nov. 01, 2010 by btaylor123

I've made these many times and they're always popular. Leftovers are great even cold. I normally use egg substitute and lower fat ingredients, and use whatever veggies are available. Delicious!

Reviewed on Aug. 05, 2010 by Wilberst

These were very tasty and popular at my work brunch. They were great because they heated up in the microwave so I could make them the night before and just bring them in. I like the idea that the person had about keeping them in the freezer for a quick breakfast.

Reviewed on Jun. 13, 2010 by NyxRizzi

I found this recipe a few years ago, it has become a regular family favorite. I omit the mushrooms and onions, use egg substitute, 1% cottage cheese, and use different cheeses at times. Always delicious! Recently I tried adding crab meat (2/3 cup for half of this recipe). Awesome!

Reviewed on Apr. 27, 2010 by Chris Recipes

This recipe is egcellent!! They rewarm great in the microwave.

Reviewed on Jan. 24, 2010 by ShanDC

One of our absolute favorite egg recipes. We've made them following the recipe exactly, leaving out the mushrooms and/or green onions, using half the cheese, using different kinds of cheeses, substituting half egg substitute- it's a very flexible recipe. We keep them in the freezer for easy breakfasts and we always make a batch before we travel to reheat in the hotel room microwave. It's hard to go wrong with this recipe!

Reviewed on Sep. 29, 2009 by valanddansmith

These were delicious! I omitted the mushrooms since my family doesn't like them and just added the green onion (thinly sliced) to the egg mixture. Also, I didn't see the need to dirty another bowl so I just added the dry ingredients to the wet ones and didn't have any problem combining them. Next time (and there definitely will be one!), I will most likely add some chopped ham or bacon pieces. These would be great to have on hand in the freezer at all times for a quick breakfast before school! My ten year old daughter Kacie loved them!!

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