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Cheesy Egg Puffs Recipe

Cheesy Egg Puffs Recipe

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. —Amy Soto, Winfield, Kansas
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:15 servings


  • 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


  • 1. 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.
  • 2. In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.
  • 3. 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.

Reviews for Cheesy Egg Puffs

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Reviewed Mar. 21, 2016

"As I was making this, I thought, "Why am I making this? It's probably not very good." So glad I was wrong! I got 24 muffins, not 15. A bonus!"

Reviewed Aug. 11, 2015

"These were good. I added cooked pork sausage, bell peppers and spinach to mine along with the recommended ingredients listed. I didn't have any green onions so I substituted one yellow onion. I also didn't have any Colby cheese so I used shredded taco blend cheeses to mine. I love the fact that you can pretty much used anything in this recipe that your family likes or what you have on hand and it still turns our wonderful. These would also be good with diced tomatoes or salsa added on top just before serving and maybe even a teaspoon of sour cream. This is certainly a keeper and will go in my favorite recipes file."

Reviewed Jan. 11, 2015

"I really liked these hot out of the oven, but as much reheated. I love recipes I can make ahead so I'll try this again and see how they are."

Reviewed Aug. 13, 2014

"Delicious Recipe!! I made these in mini muffin size, and in a brownie pan, with DOUBLE the mushrooms and some garlic, and everyone RAVED.:0) My husband asked if he could take some extra in to work to share with some coworkers, and he never does that! This is a keeper, and like others said - this recipe is flexible. (But it's GREAT as is!)"

Reviewed Sep. 5, 2013

"I have made these repeatedly over the years, adding crumbled bacon to them. Many times after baking I will freeze them individually and pull out what I need for breakfast and zap them in the microwave to reheat. They are WONDERFUL and great for low carb diets!"

Reviewed Aug. 24, 2013

"I make these ALL of the time, and they are frequently asked for by my friends! I usually substitute the mushroom/green onion mix for other ingredients (like bacon/sausage, or multi colored peppers. you can even make up your own like ham&swiss, or chorizo with some salsa.)

I have also cut down the butter to 1/4c. (in the egg mix) and have used 2% small curd cottage cheese and they are still great! They are very versatile! Also, easy to freeze, and just remove a few and microwave for about 1 minute for a quick breakfast!"

Reviewed Dec. 20, 2011

"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 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 Dec. 19, 2011

"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 May. 9, 2011

"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 Mar. 14, 2011

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

Reviewed Aug. 5, 2010

"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 Jun. 13, 2010

"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 Apr. 27, 2010

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

Reviewed Jan. 24, 2010

"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 Sep. 29, 2009

"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!!"

Reviewed Apr. 26, 2009

"I made these for a quick Sunday breakfast today and am very pleased.

I followed the recipe exactly. The only difference I made, was that I added 4 slices of precooked crumbled bacon to the "batter" before putting in the muffin tins.
I halved the recipe as I am only cooking for two. These turned out great. They looked just like the picture, stayed moist, and were delicious!
Next time, I plan to use diced sweet onion instead of the green onion, and want to add some diced green pepper as well. Great dish, I highly recommend!"

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