MEXICAN EGG PUFF
Steps:
- Beat eggs, add remaining ingredients. Pour into buttered 9x13" ceramic or glass baking dish. Bake 35min at 350*. Let cool for 5 min before serving.
CHRISTMAS EGG PUFF
Eggs, butter and cheese are quickly blended together in this easy stir-together egg dish for large groups.
Provided by Dorothy Meier
Categories Breakfast Eggs
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish and put the dish in the oven while it preheats.
- In the container of a blender, combine the eggs, flour and baking powder. Cover and blend until smooth, about 1 minute. Pour into a large bowl and fold in the cottage cheese and Monterey Jack cheese. Pour over the melted butter in the dish.
- Bake in the preheated oven until firm in the center, about 30 minutes. A knife inserted into the center should come out clean.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 5.7 g, Cholesterol 235.3 mg, Fat 22 g, Fiber 0.1 g, Protein 20.8 g, SaturatedFat 12.2 g, Sodium 491.7 mg, Sugar 0.7 g
GREEN CHILI EGG PUFF
Green chilies add a touch of Southwest flavor to this fluffy egg dish. The cottage cheese offers nice texture, and people always love the gooey Montery Jack cheese melted throughout. -Laurel Leslie, Sonora, California
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chiles. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.,
Nutrition Facts : Calories 376 calories, Fat 24g fat (13g saturated fat), Cholesterol 318mg cholesterol, Sodium 865mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 30g protein.
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.
PUFFS
Puffs that you put tuna, ham, chicken, shrimp, or egg salads. This is a wonderful basic recipe that you can build on and create sweet or savory dishes. Stuff them with vanilla ice cream and top with chocolate sauce. Voila, a fabulous dessert that looks like you spent hours on, but you didn't!
Provided by giteup
Categories Appetizers and Snacks
Yield 20
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
- In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
- Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
- Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.
Nutrition Facts : Calories 38.9 calories, Carbohydrate 2.4 g, Cholesterol 24.7 mg, Fat 2.8 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 23.4 mg
PEPPERONI-EGG PUFF
Love breakfast? Make a puffy bread bowl and fill it with a peppy egg scramble.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Generously grease bottom and side of 9-inch glass pie plate with shortening or cooking spray. In 2-quart saucepan, heat water and butter to boiling over medium heat. Add Bisquick mix and Italian seasoning all at once; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
- With spoon, beat in 2 of the eggs, one at a time, beating until smooth and glossy after each addition. Spread in pie plate (do not spread up sides). Bake 20 to 25 minutes or until puffed and dry in center.
- In medium bowl, beat remaining 10 eggs with wire whisk or fork until fluffy. Stir in salt.
- In 12-inch skillet, heat oil over medium heat until bubbly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, sprinkle with 1/2 cup of the cheese and all of the pepperoni. Gently lift cooked portions of egg with spatula so that thin, uncooked portion can flow to bottom and turn over gently to cook evenly (avoid constant stirring). Cook until eggs are thickened throughout but still moist.
- Mound eggs into puffy bread bowl. Sprinkle with remaining 1/2 cup cheese. Garnish with bell pepper, tomato and parsley.
Nutrition Facts : Calories 360, Carbohydrate 8 g, Cholesterol 465 mg, Fat 3, Fiber 0 g, Protein 20 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 1/2 g
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