Best 6 Mexican Egg Puff Recipes

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Embark on a culinary journey to the vibrant streets of Mexico with our tantalizing Mexican Egg Puff recipe. This delightful dish, known as "Huevos a la Mexicana" in Spanish, is a delectable symphony of flavors, textures, and colors. Picture perfectly cooked eggs nestled in a savory tomato-based sauce, generously embellished with sautéed onions, zesty peppers, and aromatic spices. The fluffy eggs, enveloped in the vibrant sauce, create a mouthwatering contrast that will leave you craving for more.

Our comprehensive guide unveils three variations of this classic recipe, catering to various dietary preferences and taste buds. The traditional version stays true to its Mexican roots, featuring an explosion of flavors from fresh tomatoes, onions, peppers, and a blend of spices. For those who prefer a milder heat, we offer a variation that uses a combination of canned and fresh tomatoes, resulting in a slightly sweeter and less spicy sauce. And for those seeking a vegetarian delight, we present an eggless version that captures the essence of the dish using tofu as the main protein.

Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can effortlessly recreate this culinary masterpiece in their own kitchens. Detailed ingredient lists and cooking times accompany each variation, guiding you through the process of preparing the flavorful sauce, cooking the eggs to perfection, and assembling the dish with finesse. Indulge in the vibrant flavors of Mexico with our versatile Mexican Egg Puff recipe, a dish that promises to tantalize your taste buds and transport you to the heart of Mexico's culinary traditions.

Here are our top 6 tried and tested recipes!

MEXICAN CHEESE PUFF



MEXICAN CHEESE PUFF image

A quick & easy breakfast casserole with a spicy flair. This Mexican Cheese Puff is a mix of cheese, green chiles, tomatoes & topped with a puffy egg topping. Perfect for two or a holiday crowd.

Provided by Linda Warren

Categories     Breakfast

Time 1h20m

Number Of Ingredients 12

2-1/2 cups sharp cheddar cheese, grated ((8-oz))
2 cups Jalapeno Jack cheese, grated ((6-oz))
1 medium tomato, (chopped)
4 oz can chopped green chiles
1/4 cup all-purpose flour, (divided (substitute all purpose gluten-free flour if necessary))
3 eggs, (separated)
1/4 cup evaporated milk or cream
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon cumin
1/8 teaspoon black pepper
1/8 teaspoon cream of tartar

Steps:

  • Preheat oven to 300 degrees. Spray an 8" square casserole dish with nonstick spray.
  • Mix cheese, tomato and chiles together in medium bowl. Toss with 1 Tablespoon flour.
  • Spoon into bottom of prepared casserole dish.
  • Wipe out bowl and whisk the egg yolks with evaporated milk.
  • Add in salt, oregano, cumin and black pepper and mix well.
  • In an electric mixer, beat egg whites until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form.
  • Fold into egg yolk mixture until no white streaks show. Spoon over cheese in casserole.
  • Bake for 50-60 minutes or until top is golden brown and firm to the touch.
  • Let stand 15 minutes before serving to make it easier to cut.

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.

MEXICAN EGG CASSEROLE



Mexican Egg Casserole image

Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. -Mary Steiner, West Bend, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1/2 cup all-purpose flour
1 teaspoon baking powder
12 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese, divided
2 cups 4% cottage cheese
2 plum tomatoes, seeded and diced
1 can (4 ounces) chopped green chiles, drained
4 green onions, sliced
1/2 teaspoon hot pepper sauce
1 teaspoon dried oregano
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
Salsa, optional

Steps:

  • In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

Nutrition Facts : Calories 421 calories, Fat 27g fat (15g saturated fat), Cholesterol 382mg cholesterol, Sodium 856mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.

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.

MEXICAN EGGS



Mexican Eggs image

Make and share this Mexican Eggs recipe from Food.com.

Provided by evelynathens

Categories     Breakfast

Time 45m

Yield 3-6 serving(s)

Number Of Ingredients 12

4 slices bacon, diced
1 onion, minced
2 cloves garlic, minced
1 (28 ounce) can stewed tomatoes or 1 (28 ounce) can plum tomatoes, broken up (drained)
2 tablespoons chopped fresh green chilies
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 eggs
1 1/2 cups monterey jack cheese, cubed
1/4 cup chopped fresh cilantro
guacamole
flour tortilla

Steps:

  • In a 10-inch frying pan, cook bacon until crisp.
  • Remove from pan with slotted spoon and drain.
  • Add onion and garlic to bacon drippings in the pan.
  • Cook until onion is soft.
  • Stir in tomatoes, chilies, salt, and oregano.
  • Bring to a boil, stirring constantly.
  • Continue boiling until sauce thickens, about 15 minutes.
  • Reduce heat to low.
  • Crack eggs and slowly slip into sauce, one at a time.
  • Sprinkle cheese and bacon over the top.
  • Cover and simmer until eggs are set, about 5 to 7 minutes.
  • Sprinkle with the cilantro.
  • Serve with guacamole and warmed tortillas on the side of the plate, if desired.
  • Note: The sauce can be prepared a day in advance.
  • Reheat and slip the eggs in just before serving.

Nutrition Facts : Calories 592.1, Fat 41.3, SaturatedFat 18.5, Cholesterol 493.8, Sodium 1715.8, Carbohydrate 24.1, Fiber 3.6, Sugar 15.6, Protein 33.1

MEXICAN EGG CASSEROLE



Mexican Egg Casserole image

Tomatoes and green chilies add color to this dish. This cheesy egg dish has a zip to it. It makes a great breakfast, brunch or even lunch or casual dinner dish.

Provided by keen5

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup all-purpose flour
1 teaspoon baking powder
12 eggs, lightly beaten
4 cups shredded monterey jack cheese, divided (16 ounces)
2 cups small curd cottage cheese
2 plum tomatoes, seeded and diced (I don't bother to seed and it is fine.)
1 (4 ounce) can chopped green chilies, drained
4 green onions, sliced
1/2 teaspoon hot pepper sauce
1 teaspoon dried oregano
2 tablespoons minced fresh cilantro or 2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper
salsa, for topping (optional)

Steps:

  • In a large bowl, combine the flour and baking powder.
  • Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chillies, onions, hot pepper sauce, oregano, cilantro, salt and pepper.
  • Pour into a greased 13x9x2-inch baking dish.
  • Sprinkle with remaining Monterey Jack cheese.
  • Bake uncovered at 400 degrees for 15 minutes.
  • Reduce heat to 350 degrees and bake 30 minutes longer, or until a knife inserted near the center comes out clean.
  • Let stand for 5 minutes before cutting into squares.
  • Serve with salsa if desired.

Nutrition Facts : Calories 413.5, Fat 26.8, SaturatedFat 14.1, Cholesterol 338.9, Sodium 815.9, Carbohydrate 11.6, Fiber 0.9, Sugar 3.4, Protein 30.9

Tips:

  • Use fresh ingredients. This will ensure that your Mexican egg puffs are flavorful and delicious.
  • Don't overbeat the eggs. Overbeaten eggs will make the egg puffs tough.
  • Be careful not to overcook the egg puffs. Overcooked egg puffs will be dry and rubbery.
  • Serve the egg puffs immediately. They are best when they are hot and fresh.
  • Get creative with your fillings. You can use any type of filling that you like, such as cheese, vegetables, or meat.

Conclusion:

Mexican egg puffs are a delicious and easy-to-make breakfast, lunch, or dinner option. They are perfect for a quick and easy meal, and they can also be made ahead of time and reheated. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy.

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