Tuesday, June 27, 2017

Individual Cheese and Egg Puffs




I got this recipe ages and ages ago from my friend Kim's mom. I rarely make them because it's one of those brunch items that you take to events, and I guess I don't go to that many brunch events. 
Today, though, I got to make them for the Wilsons, as they were here for their bi-annual drive through Des Moines. Gosh, I love that family. Not only are they fun and awesome, but they love eating just as much as I do. 
The egg-eaters in our two families thoroughly enjoyed these yummy little puffs. They're tender, and somewhat light-tasting, with only a hint of the green chile flavor. They're salty, cheesy, soft, and very satisfying.
I have a few left that I'm going to try freezing, and I'll try to remember to put an update on here of how that goes.

Individual Cheese and Egg Puffs

Ingredients:
  • 10 large eggs
  • 12 oz. small curd cottage cheese
  • 1 pound jack cheese, grated
  • 4 to 5 ounces Gruyere cheese, grated
  • 1 can diced green chilies 
  • 1/2 cup all purpose flour (I used Better Batter Gluten Free AP Flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted and cooled
Instructions:
  • Prepare the day/night before.
  • In a large bowl, beat eggs until lemon colored. 
  • Blend in cottage cheese, jack cheese, Gruyere cheese, and diced chilies. Cover with plastic wrap and refrigerate.
  • The next morning, preheat the oven to 350 degrees Fahrenheit.
  • Stir together the flour, baking powder, and salt. Add the dry ingredients and the melted butter to the egg mixture, and mix well.
  • Generously grease 24 medium size (2 to 2 1/2 inch) muffin cups (original recipe says 30, but mine only yielded 24). 
  • Divide egg mixture evenly among muffin cups, filling them about 3/4 full. 
  • Bake at 350 degrees for about 30-35 minutes, or until tops are golden and feel firm. 
  • Let stand 10 minutes, and then run a knife around each muffin cup to loosen the egg puff.
  • Gently lift puffs out. 
  • Serve hot or at room temperature.
Makes about 24 puffs
Right after mixing the eggs, cheese, and chilis

After the addition of the dry ingredients the next day


Pan is ready to go into the oven

Hello, delicious cheesy, salty, eggy goodness.

I may have eaten a couple more after these two.


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