CHEESY EGG PUFFS
"My father loves to entertain, and these butter egg delights are one of his favorite items to serve at brunch," informs Amy. 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." Source : "Quick Cooking Magazine, March-April 2002, p.32"
Provided by Barenakedchef
Categories Breakfast
Time 50m
Yield 2 1/2 dozen
Number Of Ingredients 10
Steps:
- 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°F 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.
Nutrition Facts : Calories 1682.7, Fat 128.3, SaturatedFat 74.3, Cholesterol 1154, Sodium 2953.3, Carbohydrate 32, Fiber 2.2, Sugar 5.2, Protein 101
CHEESY EGG PUFFS
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
Provided by Taste of Home
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- 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 in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.
Nutrition Facts : Calories 275 calories, Fat 21g fat (12g saturated fat), Cholesterol 194mg cholesterol, Sodium 486mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
CHEESE PUFFS
"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
EGG & CHEESE PUFFS
Make and share this Egg & Cheese Puffs recipe from Food.com.
Provided by Cristina Barry
Categories Breakfast
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon. Cover and refrigerate overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C).
- Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.
- Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.
Nutrition Facts : Calories 255.8, Fat 21.1, SaturatedFat 10.1, Cholesterol 131.1, Sodium 462.2, Carbohydrate 3.8, Fiber 0.2, Sugar 0.8, Protein 12.5
CHEESE PUFFS
These melt-in-your-mouth puffs will become a favorite, so light and cheesy, I aways make lots of these, but no matter how many I make, it's just never enough, they go so fast. (note: plan ahead, these puffs need to chill overnight)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt cream cheese and cheddar cheese, and butter in the microwave or in top of a double boiler.
- Remove; fold in beaten egg whites.
- Dip the bread cubes in the mixture to coat.
- Place on baking sheet; cover with plastic wrap.
- Chill overnight (the coated bread cubes can also be frozen for later baking).
- Remove from the fridge, remove plastic wrap.
- Bake at 375 degrees for 10-12 minute, or until brown.
- These puffs freeze well after baking.
SAUSAGE AND CHEESE EGG PUFFS
A great item to have at any brunch setting. These also work well for breakfast when you have overnight guests. Then reheat well to so you can make a batch on the weekend for the hectic mornings during the work week.
Provided by Chef Buggsy Mate
Categories Breakfast
Time 1h10m
Yield 30 puffs, 15 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. Set aside.
- In same skillet brown and crumble the sausage. Drain well on paper towels.
- 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, sausage crumbles, and mushroom mixture.
- Fill greased muffin cups three-fourths full.
- Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.
- Carefully run a knife around the edge of each muffin cup before removing.
CHEESY PUFFS
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Melt the butter in a medium saucepan over medium heat. Add the milk and heat until small bubbles start to form around the edges. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture is smooth and glossy and a dough ball forms. (The dough should start to pull away from the edges of the pan.)
- Transfer the dough to a stand mixer fitted with the paddle attachment. Mix in 5 of the eggs, one at a time, on medium speed until completely combined. Stir in the salt, pepper and 3/4 cup of the Gruyere.
- Spoon large tablespoons of the batter onto the prepared baking sheet, leaving about 1 inch between each puff. Whisk the remaining egg and use it to brush the tops of the puffs. Sprinkle over the remaining 1/4 cup Gruyere.
- Bake until puffed and golden, about 25 minutes. Serve hot.
EGG PUFF
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
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.
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CHEESY EGG PUFFS: AN INCREDIBLE AND LIGHT SAVORY MUFFIN …
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- Preheat the oven to 225 degrees C and prepare the muffin moulds or muffin tray by lightly greasing or spraying it with vegetable oil. In a pan heat butter until it melts.
- Add mushroom slices, chopped spring onions, spinach leaves and sauté for 5 to 6 minutes or until the vegetables are tender.
- Remove from heat and keep aside. In another bowl, add flour, baking powder, salt and mix everything until well combined. Break the eggs carefully in to the flour mixture and add both the cheese to it. Add the melted butter to the egg mix and whisk everything until the mixture is well combined.
- Mix the egg mixture with the flour mixture until the batter is smooth in consistency. Add the cooked vegetable mixture to the muffin batter and whisk everything well. Pour the batter in to the prepared muffin moulds and fill them up till 3/4th of the mould capacity. Bake the muffins at 200 degree C or until the muffins are cooked at the center. Serve and enjoy!
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