CHILI EGG PUFF RECIPE
Add this chili egg puff recipe to your next breakfast or brunch! The little bit of heat from the green chilis pairs perfectly with the creamy and cheesy egg casserole. Perfect for breakfast, brunch, lunch, or dinner! If you are an egg lover, your taste buds will love this one.
Provided by Heather
Categories Breakfast
Time 55m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 degrees F.
- Beat the eggs until light and lemon colored. Add the flour, baking powder, salt, cottage cheese, shredded cheese, and melted butter, blending smoothly. Stir in the chilies - the main ingredient for some heat.
- Pour mixture into a 9×13 baking dish. Bake in the preheated oven for 35 minutes or the center appears firm.
- Allow to cool for at least 15 minutes before serving.
Nutrition Facts : Calories 275 kcal, Carbohydrate 5 g, Protein 22 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 235 mg, Sodium 456 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
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.
CACIO E PEPE CHEESE PUFFS
When friends come over for dinner and I have a lot to cook, I serve the simplest appetizers: shards of aged Parmesan, slices of good salami and a bowl of salty Marcona almonds. But when I invite people to come for just a drink, I go all out and make something special like these cheese puffs, inspired by ones I had at Missy Robbins's restaurant Lilia in Brooklyn. Everyone always loves them!
Provided by Ina Garten
Categories appetizer
Time 40m
Yield 35 to 40 puffs
Number Of Ingredients 8
Steps:
- Preheat the oven to 425˚ F. Arrange two racks evenly spaced in the oven.
- In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan, heat the milk, butter, 1 teaspoon salt and 1 teaspoon pepper over medium heat, just until the milk is scalded (see Cook's Note). Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, 1/2 cup of Pecorino and the Parmesan and pulse until the eggs and cheeses are completely incorporated.
- Working in batches, spoon the mixture into a large pastry bag fitted with a plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) on two sheet pans lined with parchment paper. (They should look like huge Hershey's Kisses.) With a wet finger, lightly press down the swirl on top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs.) Brush the top of each puff lightly with the egg wash and sprinkle with Pecorino, salt and pepper. Bake for 15 to 20 minutes, until browned. Rotate the pans halfway through so they brown evenly. Serve hot.
CALIFORNIA EGG PUFF RECIPE
Provided by á-2907
Number Of Ingredients 8
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).
EGGNOG CREAM PUFFS
Love eggnog? Here's a tasty way to enjoy the favorite flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
- Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft.
- Meanwhile, in large bowl, beat all Eggnog Cream ingredients except cream with electric mixer on low speed 1 to 2 minutes or until smooth. Add cream. Beat on high speed 1 to 2 minutes or until soft peaks form.
- Cut off tops of cooled puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 23 g, Cholesterol 140 mg, Fiber 0 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Cream Puff, Sodium 320 mg
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