Cheesy Egg Puffs
- Prep Time:
- Cook Time:
- Total Prep + Cook Time:
Makes: 2 Dozen
These breakfast puffs or so delicious and filling they are great for the freezer too!
butter, cubed and divided
eggs, lightly beaten or use eggbeaters
(16 ounces) shredded Monterey Jack cheese
(16 ounces) 4% cottage cheese
1. In a large bowl, combine the flour, baking powder and salt.
2. In another bowl, combine eggs and cheeses. Melt butter and add to egg mixture slowly especially if using eggbeaters. Stir into dry ingredients.
3. Fill greased muffin cups three-fourths full. Bake at 350' for 35-40 minutes or until knife inserted near center comes out clean. Carefully run knife along edge of muffin cups before removing.
other recipes in breakfast & brunch
Dish up a little Mediterranean flavor at your next brunch with this Spinach, Feta, and Tomato Omelet.
I have joined the low carb world! I am not ready yet to say "keto" so I am just gonna say low carb. This morning I was trying to come up with a breakfast…
Steel cut oats are the most healthy of any oats (rolled, instant). But the instructions say to cook on the stove top. Who has the time? And who wants t…