Cheesy Egg Puffs
At a Glance
- Total
- 50 min
- Servings
- 2.00 / dozen
Categories
- Breakfast
- Baking
Dietary
- Vegetarian
Allergens
- Eggs
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cheesy Egg Puffs brings together 1/2 lb fresh mushrooms, sliced, 4 green onions, chopped, 1 tablespoon butter or 1 tablespoon margarine, plus in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Skillet, large bowl, mixing bowl, muffin tin, knife
Ingredients
- 1/2 lb fresh mushrooms, sliced
- 4 green onions, chopped
- 1 tablespoon butter or 1 tablespoon margarine, plus
- 1/2 cup butter or 1/2 cup margarine, divided
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 10 eggs, lightly beaten
- 16 ounces shredded monterey jack cheese
- 2 cups small curd cottage cheese
Instructions
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.
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