Cheesy Egg Puffs

These buttery egg delights are a favorite item to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so stash a few aside.


2 1/2 dozen (15 servings)


1/2 pound fresh mushrooms, sliced
4 green onions, chopped
1 tablespoon plus 1/2 cup butter, cubed, divided
/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 eggs, lightly beaten
4 cups (16 ounces) shredded Monterey Jack cheese
2 cups (16 ounces) 4% cottage cheese


Preheat oven to 350°F (177°C). Grease muffin pan cavities.

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 for 35 to 40 minutes or until a knife inserted near the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 40 minutes

Nutritional Information

Amount per serving (2 each): Calories 275, Fat 21 g (Saturated Fat 12 g), Cholesterol 194 mg, Sodium 486 mg, Carbohydrate 6 g, Trace Fiber, Protein 16 g.

Recipe Courtesy Of

Amy Soto, Winfield, Kansas

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