Best 12 Egg Puff Recipes

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**Egg Puffs: A Delectable Treat for All Occasions**

Indulge in the delightful world of egg puffs, a culinary treasure that has captured the hearts of food enthusiasts worldwide. These airy and golden-brown puffs are a versatile treat that can be enjoyed as a savory snack or a sweet dessert. Embark on a culinary journey with our comprehensive guide, where we present a collection of egg puff recipes that cater to diverse tastes and preferences. From classic to innovative variations, discover the secrets to creating perfect egg puffs that will tantalize your taste buds and leave you craving more. Get ready to explore a world of culinary delight as we delve into the art of crafting these delectable treats.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN CHILI EGG PUFF



Green Chili Egg Puff image

Green chilies add a touch of Southwest flavor to this fluffy egg dish. The cottage cheese offers nice texture, and people always love the gooey Montery Jack cheese melted throughout. -Laurel Leslie, Sonora, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 7

10 large eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 cups shredded Monterey Jack cheese
2 cups 4% cottage cheese
1 can (4 ounces) chopped green chiles

Steps:

  • In a large 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 and mix well. Stir in the cheeses and chiles. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.,

Nutrition Facts : Calories 376 calories, Fat 24g fat (13g saturated fat), Cholesterol 318mg cholesterol, Sodium 865mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 30g protein.

CHILI EGG PUFF



Chili Egg Puff image

I snagged this wonderful dish from Missouri's Innkeepers book. I used 8 ounces mixed cheddar and Monterey Jack and 8 ounces of Monterey Jack. I baked it about 45 minutes.

Provided by Young Living in Tex

Categories     One Dish Meal

Time 45m

Yield 1 13x9 dish, 9 serving(s)

Number Of Ingredients 8

10 eggs
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pint small curd cottage cheese (2 cups)
1 lb monterey jack cheese, shredded
1/2 cup butter, melted
2 (4 ounce) cans chopped green chilies

Steps:

  • Beat eggs.
  • Add dry ingredients, cottage cheese and shredded cheese.
  • Add melted butter and chilies.
  • Pour into well greased 13x9 inch baking dish.
  • Bake at 350° for 35 minutes or until center is firm.
  • Reheats nicely.

EGG PUFF



Egg Puff image

Great breakfast or brunch item. Can be made the evening before, put in the refrigerator, then put into the oven to bake the next morning. I like to serve it with sausages and biscuits on the side. Great meal for guests.

Provided by P48422

Categories     Breakfast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup sliced mushrooms
3 tablespoons unsalted butter
7 eggs
2 cups shredded monterey jack cheese or 2 cups colby cheese
1 cup cottage cheese
1/4 cup flour
1/2 teaspoon baking powder
salt & pepper

Steps:

  • Saute the vegetables in the butter over medium heat until softened, but not browned.
  • Set aside to cool thoroughly.
  • Whisk together the eggs, then add the cheese.
  • Combine the flour, baking powder and salt and pepper and whisk into the egg mixture.
  • Add the vegetables, then pour into a greased 1 1/2 qt baking dish.
  • Bake at 350 degrees F for 40-45 minutes.
  • Let stand for 5 minutes before cutting.

CHILE EGG PUFF



Chile Egg Puff image

Got this recipe from a friend of mine who use to bring it to our Friday morning breakfast. I half the recipe and bake in 8" baking dish.

Provided by cooking_geek

Categories     Breakfast

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 8

10 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups cottage cheese (16 oz.)
4 cups shredded monterey jack cheese (1 lb.)
1/2 cup butter or 1/2 cup margarine, melted and cooled
2 (4 ounce) cans diced green chilies

Steps:

  • Preheat oven to 350 F.
  • In a medium-size bowl, beat eggs until light and lemon colored.
  • Add flour, baking powder, salt, cottage cheese, jack cheese, and butter; blend until smooth.
  • Stir in chiles.
  • Pour mixture into a well-buttered 9"x13" baking pan.
  • Bake in the preheated 350 F oven for about 35 minutes or until top is browned and center appears firm.
  • Serve immediately.

BRUNCH SAUSAGE-EGG POT PIE WITH PUFF PASTRY CRUST



Brunch Sausage-Egg Pot Pie With Puff Pastry Crust image

You can prepare the pie a day ahead and refrigerate overnight, or freeze pie for up to one month. Although I have only made this using puff pastry, I would think that you could use a plain pie pastry for this instead of the puff pastry. This is delicious! If you want cut the sausages in half after browning.

Provided by Kittencalrecipezazz

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs country-style breakfast sausage (I use Johnsonville breakfast sausages for this)
1 small onion, finely chopped (can use 1 shallot, minced)
1/2 lb fresh mushrooms, sliced
1 (8 ounce) package cream cheese (cut into chunks)
8 large eggs
3 tablespoons whipping cream (can use half and half or milk)
1/4 cup breadcrumbs (unseasoned)
1 frozen puff pastry sheet, thawed (thaw according to package direction)
3 -4 tablespoons butter, melted

Steps:

  • Brown the sausages in a skillet for about 5 minutes, turning occasionally; remove from pan and set aside.
  • Add in onion or shallot; saute for about 3 minutes or until softened.
  • Add in mushrooms; saute for about 6 minutes.
  • Add in cream cheese and the sausages back to the skillet; cook, stirring until cheese has melted (about 3 minutes).
  • Spoon the sausage/cheese mixture into an 8 x 8-inch square baking dish.
  • In a bowl whisk eggs with 3 tablespoons whipping cream or half and half cream OR milk.
  • Add to the skillet and scramble (leaving slightly undercooked).
  • Spoon eggs over the sausage.
  • Sprinkle with breadcrumbs (do not mix in).
  • On a floured surface roll out pastry to a 9x9 inch square.
  • Brush with melted butter.
  • Place on top of the baking dish (butter-side down) and "crimp" edges.
  • Brush the top of the pastry with more melted butter.
  • Cut about 5 steam vents in top of pastry.
  • Bake in a 350 degree oven for about 30 minutes, or until pastry is golden brown and the filling is bubbly.

Nutrition Facts : Calories 1421.5, Fat 114.7, SaturatedFat 45.2, Cholesterol 666.7, Sodium 1854.1, Carbohydrate 38.7, Fiber 2, Sugar 3.5, Protein 57.6

CHRISTMAS EGG PUFF



Christmas Egg Puff image

Eggs, butter and cheese are quickly blended together in this easy stir-together egg dish for large groups.

Provided by Dorothy Meier

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 12

Number Of Ingredients 6

¼ cup butter or margarine
12 eggs
½ cup all-purpose flour
1 teaspoon baking powder
2 cups cottage cheese
4 cups shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish and put the dish in the oven while it preheats.
  • In the container of a blender, combine the eggs, flour and baking powder. Cover and blend until smooth, about 1 minute. Pour into a large bowl and fold in the cottage cheese and Monterey Jack cheese. Pour over the melted butter in the dish.
  • Bake in the preheated oven until firm in the center, about 30 minutes. A knife inserted into the center should come out clean.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 5.7 g, Cholesterol 235.3 mg, Fat 22 g, Fiber 0.1 g, Protein 20.8 g, SaturatedFat 12.2 g, Sodium 491.7 mg, Sugar 0.7 g

SAUSAGE EGG PUFF



Sausage Egg Puff image

Tammy Lamb, Campbellsville, Kentucky stirs up this full-flavored brunch dish at night so it's ready to bake up light and fluffy the next morning. "The recipe came from a beautiful bed-and-breakfast my husband and I stayed at several years ago," she notes.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 package (12 ounces) frozen turkey breakfast sausage links, thawed
1 cup reduced-fat biscuit/baking mix
1 cup shredded reduced-fat cheddar cheese
1 teaspoon ground mustard
1 teaspoon Italian seasoning
1 cup egg substitute
2 large eggs
2 cups fat-free milk

Steps:

  • Remove sausage from casings; crumble into a large skillet. Cook until no longer pink; drain. In a large bowl, combine the biscuit mix, cheese, mustard and Italian seasoning; add sausage. , In another bowl, whisk the egg substitute, eggs and milk; stir into the sausage mixture. Transfer to a shallow 2-qt. baking dish coated with cooking spray. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 336 calories, Fat 18g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 813mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 25g protein.

CALIFORNIA EGG PUFF RECIPE



California Egg Puff Recipe image

Provided by á-2907

Number Of Ingredients 8

10 eggs
1/2 cup flour
1 tsp salt
1 lb. shredded Monterey Jack Cheese
1/2 c Melted Butter
2 cans mild green chilis (8 oz total)
1 pint Cottage Cheese
(optional, add bacon or sausage)

Steps:

  • Beat Eggs until Light. Add other ingredients and stir until well blended. Pour into greased 9*13 pan. Bake at 350 for 40-45 minutes. Cut into squares. Serve with salsa (optional).

MEXICAN EGG PUFF



MEXICAN EGG PUFF image

Categories     Cheese     Egg     Casserole/Gratin

Yield 10

Number Of Ingredients 9

10 eggs
1/2 C flour
1 tsp baking powder
1/2 tsp salt
1 pt small curd cottage cheese
1/4 lb butter
4 oz green chills, diced
1/4 Cup pimento
1 lb Monteray Jack cheese, grated

Steps:

  • Beat eggs, add remaining ingredients. Pour into buttered 9x13" ceramic or glass baking dish. Bake 35min at 350*. Let cool for 5 min before serving.

MICROWAVE CHILE EGG PUFF



Microwave Chile Egg Puff image

Sturdier than a souffle but lighter than scrambled eggs, this casserole of eggs, chiles, and two cheeses is a family favorite. If you like, offer picante sauce to spoon over individual portions. From the Sunset Microwave Main Dishes cookbook. Please note: This cookbook states that these recipes were cooked and tested on a 700-watt microwave. If you have a 1,000- or 1,100-watt microwave, I would recommend lowering the cooking power.

Provided by Crafty Lady 13

Categories     High In...

Time 18m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup butter or 1/4 cup margarine
6 large eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup small curd cottage cheese
2 cups shredded monterey jack cheese
1 (4 ounce) can diced green chilies
picante sauce (optional)

Steps:

  • Place butter in a shallow 2-quart microwave-safe baking dish. Microwave on High fr about 45 seconds or until butter is melted. Break eggs into dish and beat with a wire whisk until blended. Then mix in flour, baking powder, salt, cottage cheese, 1-1/2 cups of the monterey jack cheese, and chiles until blended. Smooth to make an even layer.
  • Microwave, uncovered, on Medium-High for 5 minutes. Remove dish from oven and stir, bringing cooked edges of mixture toward center of dish and allowing uncooked portion to flow to edges. Then microwave, uncovered, on Medium-High for 5 more minutes, giving dish a half-turn after 2-1/2 minutes (if your microwave does not have a turntable). Sprinkle egg puff with remaining 1/2 cup of monterey jack cheese. Microwave,uncovered, on High for 2 minutes or until cheese is melted and puff appears barely set in center. Let stand, uncovered, for 10 minutes; puff should feel firm in center when lightly touched.
  • Offer picante sauce to spoon over individual portions, if desired.

CHILE EGG PUFF



Chile Egg Puff image

From The Bush Family Cookbok. This recipe comes from Senator and Mrs. James McClure of Idaho. Since we have our own chickens, I am always on the lookout for new egg recipes. This one is not difficult, and really delicious. Great for breakfast when there are overnight guests. Serve with Spicy turkey sausage and corn muffins.

Provided by Penny Stettinius

Categories     High In...

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

10 large eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter
2 cups small curd cottage cheese
1 lb monterey jack cheese, shredded
2 (4 ounce) cans green chilies, chopped
1/4 cup parmesan cheese, grated

Steps:

  • Heat oven to 350 degrees.
  • Spray a 9 inch square csserole dish with oil.
  • In the bown of a stand mixer, slightly beat eggs.
  • In a separate bowl, sift flour, baking powder, and salt.
  • Add to eggs and beat to combine.
  • With mixer running on low speed, gradually add butter, cottage cheese, and Monterey Jack.
  • Increase speed to medium and continue mixing for 2 minutes.
  • Fold in chilis.
  • Fill casserole dish and sprinkle with Parmesan.
  • Bake for 45 minutes, or until center feels firm to the touch.

Nutrition Facts : Calories 689.9, Fat 51.4, SaturatedFat 29.6, Cholesterol 475.6, Sodium 1149.9, Carbohydrate 15.1, Fiber 0.8, Sugar 3.3, Protein 42

EASY SKILLET OR OVEN EGG PUFF



Easy Skillet or Oven Egg Puff image

Light and fluffy eggs in a flash- delicious and a fast fix for breakfast or lunch. Made with eggs, bread and milk..etc. Recipe from Maytag recipe book-1949.

Provided by Pat Duran

Categories     Eggs

Time 25m

Number Of Ingredients 6

1/2 c fresh milk
1/2 c bread crumbled small pieces not crumbs
1/2 tsp salt
1/2 tsp pepper
4 large eggs, separated
3 Tbsp fresh butter

Steps:

  • 1. Combine milk, crumbled bread(do not use crusts), salt and pepper. Add egg yolks that have been beaten until thick and lemon colored.
  • 2. Beat the egg whites until stiff. Fold egg whites into egg yolk mixture. Skillet must be ready and hot. Butter bottom and sides of pan with the butter.
  • 3. As soon as the butter bubbles, pour in mixture. Cook very slowly for about 15 minutes, or until egg is cooked. Serve immediately.
  • 4. To make in oven prepare as above. Butter casserole dish bottom and sides- pour in mixture and bake in a 325^ preheated oven for about 30-35 minutes.

Tips:

  • Use fresh eggs: Fresh eggs will give your egg puffs a better flavor and texture.
  • Don't overbeat the eggs: Overbeating the eggs will make your egg puffs tough.
  • Add flavorings: You can add various flavorings to your egg puffs, such as vanilla extract, almond extract, or cinnamon.
  • Bake until golden brown: Egg puffs should be baked until they are golden brown on top.
  • Serve immediately: Egg puffs are best served immediately after they are baked.

Conclusion:

Egg puffs are a delicious and easy-to-make snack or breakfast food. They are perfect for a quick and easy meal or a party appetizer. With a few simple ingredients and a little bit of time, you can make delicious egg puffs at home. So next time you're looking for a tasty and satisfying snack, give egg puffs a try!

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