Jessica, one of my co-workers, gave me this recipe some months ago. It’s perfect for breakfast or brunch with the family or to take to a potluck with friends. The eggs puff up into a light, golden, soufflé-like dish that goes really well with sausage, ham or bacon; and the cheese provides a rich flavor that to me makes the addition of salt unnecessary.
This recipe lends itself to some interesting flavor variations so if you don’t want to serve a plain egg dish, you could add any one of the following ingredients to the mixture or try a combination of them:
1 large can diced green chiles
1/2 cup chopped mushrooms
2 stalks green onions, chopped
1/2 cup diced bell peppers
1/4 lb. bulk sausage, browned and drained well
any other ingredients you might want to try
As with any soufflé type of dish, the eggs puff up while baking but will start to fall shortly after removing from the oven so although it’s not entirely necessary, it’s nice if you can serve this dish as soon after taking it out of the oven as possible.
BREAKFAST EGG PUFF
- 12 eggs
- 16 oz. cottage cheese
- 1 lb. shredded cheese (combination of ½ lb. monterey jack and ½ lb. cheddar)
- ½ cup flour
- 1 teaspoon baking powder
- ½ cup melted butter
- Preheat oven to 350ºF and grease a 9×13 rectangular pyrex baking dish.
- Beat eggs in a large bowl.
- Stir in rest of ingredients.
- Pour into prepared baking dish and bake for 25 minutes.