Chili Egg Puff-Low Carb Recipe
🌶️🍳
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 8 servings
Ingredients:
- 10 eggs
- 1 cup shredded Monterey Jack cheese
- 1 cup cottage cheese
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
Nutrition Information (per serving):
- Calories: 924.8
- Total Fat: 74.7g
- Saturated Fat: 43.1g
- Cholesterol: 706.6mg
- Sodium: 1854.7mg
- Total Carbohydrates: 6g
- Dietary Fiber: 0.4g
- Total Sugars: 1.9g
- Protein: 57g
Instructions:
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Preheat your oven to 350°F (175°C).
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Prepare a 9″ x 13″ baking dish by greasing it lightly with butter or cooking spray.
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In a large bowl, combine the eggs, shredded Monterey Jack cheese, cottage cheese, baking powder, salt, and melted butter. Mix well until all ingredients are fully incorporated.
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Pour the mixture into the prepared baking dish, spreading it evenly.
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Bake in the preheated oven for about 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Remove from the oven and let it cool for a few minutes before slicing and serving.
Recipe Notes:
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This Chili Egg Puff is a low-carb dish packed with protein and cheesy goodness, perfect for a hearty breakfast or brunch.
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Make sure to use a large enough baking dish to allow the egg mixture to spread evenly and cook uniformly.
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You can customize this recipe by adding chopped vegetables such as bell peppers or spinach for added flavor and nutrition.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven before serving.
Enjoy this flavorful and satisfying Chili Egg Puff-Low Carb recipe! It’s sure to become a favorite in your kitchen for its simplicity and delicious taste.
