Egg And Cheese Puffs Recipes

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CHEESY EGG PUFFS



Cheesy Egg Puffs image

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

Categories     Breakfast     Brunch

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 9

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

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



Cheese Puffs image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 40 puffs

Number Of Ingredients 10

1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash

Steps:

  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
  • In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
  • Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

CACIO E PEPE CHEESE PUFFS



Cacio E Pepe Cheese Puffs image

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

1 cup whole milk
1/4 pound (1 stick) unsalted butter
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
4 extra-large eggs
1/2 cup freshly ground aged Italian Pecorino cheese, plus extra for sprinkling (see Cook's Notes)
1/2 cup freshly ground Italian Parmesan cheese
1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash

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.

EGG AND CHEESE PUFFS



Egg and Cheese Puffs image

I sometimes take this to work in the mornings and everyone who has ever tried it has asked for the recipe. Try it with your favorite salsa on top. You may add cooked sausage and/or sauteed green onions if you prefer.

Provided by Karen

Categories     Breakfast Eggs

Time 14h20m

Yield 24

Number Of Ingredients 9

1 pound bacon
10 eggs, beaten
1 (16 ounce) container cottage cheese
1 pound Monterey Jack cheese, shredded
1 (7 ounce) can diced green chile peppers, drained
½ cup all-purpose flour
½ cup butter, melted
1 teaspoon baking powder
½ teaspoon salt

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 251.4 calories, Carbohydrate 3.4 g, Cholesterol 120.2 mg, Fat 21 g, Fiber 0.2 g, Protein 12.2 g, SaturatedFat 10.1 g, Sodium 550.3 mg, Sugar 0.6 g

CHEESE PUFFS



Cheese Puffs image

"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

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

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.

SAUSAGE AND CHEESE EGG PUFFS



Sausage and Cheese Egg Puffs image

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

4 large mushrooms, sliced
4 green onions, chopped
1 tablespoon butter, divided
1/2 cup butter, divided
1/2 cup all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
10 eggs, lightly beaten
4 cups shredded monterey jack cheese
1 cup crumbled pork sausage, fully cooked and drained well
2 cups shredded cheddar cheese

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.

EGG AND CHEESE PUFFS



Egg and Cheese Puffs image

I sometimes take this to work in the mornings and everyone who has ever tried it has asked for the recipe. Try it with your favorite salsa on top. You may add cooked sausage and/or sauteed green onions if you prefer.

Provided by Karen

Categories     Breakfast Eggs

Time 14h20m

Yield 24

Number Of Ingredients 9

1 pound bacon
10 eggs, beaten
1 (16 ounce) container cottage cheese
1 pound Monterey Jack cheese, shredded
1 (7 ounce) can diced green chile peppers, drained
½ cup all-purpose flour
½ cup butter, melted
1 teaspoon baking powder
½ teaspoon salt

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 251.4 calories, Carbohydrate 3.4 g, Cholesterol 120.2 mg, Fat 21 g, Fiber 0.2 g, Protein 12.2 g, SaturatedFat 10.1 g, Sodium 550.3 mg, Sugar 0.6 g

CHEESY EGG PUFFS



Cheesy Egg Puffs image

"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

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

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

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