Quick Cheese Puffs Recipe

5 1
Quick Cheese Puffs Recipe
Quick Cheese Puffs Recipe photo by Taste of Home
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Quick Cheese Puffs Recipe

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5 1
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This recipe is one of my favorites for a luncheon dish or a quick and easy meatless meal. For extra flavor, I'll sometimes use homemade bread or a specialty bread such as Italian, French or sourdough. -Janet Scherffius, Mountain Home, Arkansas
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 2 tablespoons butter, softened
  • 3 slices white bread
  • 2 eggs
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon onion salt
  • 8 to 10 drops hot pepper sauce

Directions

Spread butter on one side of each slice of bread. Cut bread into strips; place strips, buttered side down, on the bottom and around the sides of two greased 10-oz. baking dishes. In a bowl, beat eggs and milk. Add cheese, onion salt and hot pepper sauce.
Pour over bread. Place the dishes on a baking sheet. Bake, uncovered, at 350° for 30-35 minutes or until puffed and golden brown. Serve immediately. Yield: 2 servings.
Originally published as Quick Cheese Puffs in Reminisce Extra October 2000, p52

Nutritional Facts

1 each: 450 calories, 30g fat (17g saturated fat), 290mg cholesterol, 839mg sodium, 26g carbohydrate (8g sugars, 1g fiber), 19g protein.

  • 2 tablespoons butter, softened
  • 3 slices white bread
  • 2 eggs
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon onion salt
  • 8 to 10 drops hot pepper sauce
  1. Spread butter on one side of each slice of bread. Cut bread into strips; place strips, buttered side down, on the bottom and around the sides of two greased 10-oz. baking dishes. In a bowl, beat eggs and milk. Add cheese, onion salt and hot pepper sauce.
  2. Pour over bread. Place the dishes on a baking sheet. Bake, uncovered, at 350° for 30-35 minutes or until puffed and golden brown. Serve immediately. Yield: 2 servings.
Originally published as Quick Cheese Puffs in Reminisce Extra October 2000, p52

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