Recipe: Egg Puff
Description: 🍳 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.
Cook Time: 45 minutes
Prep Time: 20 minutes
Total Time: 1 hour and 5 minutes
Recipe Category: Breakfast
Keywords: Weeknight, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 | Onion |
| 1/2 | Red bell pepper |
| 1/2 | Green bell pepper |
| 1/2 | Unsalted butter |
| 3 | Eggs |
| 7 | Monterey Jack cheese |
| 2 | Colby cheese |
| 1 | Cottage cheese |
| 1/4 | Flour |
| 1/2 | Baking powder |
Nutritional Information:
- Calories: 517.4
- Fat Content: 37g
- Saturated Fat Content: 20.5g
- Cholesterol Content: 451.2mg
- Sodium Content: 686.6mg
- Carbohydrate Content: 12.9g
- Fiber Content: 1.3g
- Sugar Content: 3.4g
- Protein Content: 33.1g
Instructions:
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Start by sautéing the onion, red bell pepper, and green bell pepper in unsalted butter over medium heat until they are softened, but not browned. This process should take about 5-7 minutes, stirring occasionally to ensure even cooking and prevent sticking. Once softened, set the sautéed vegetables aside to cool thoroughly.
-
In a separate mixing bowl, whisk together the eggs until they are well beaten and slightly frothy. Then, add in the Monterey Jack cheese, Colby cheese, and cottage cheese, stirring until all the ingredients are evenly combined.
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In another bowl, combine the flour, baking powder, salt, and pepper, whisking them together until well mixed. Gradually add this dry mixture to the egg and cheese mixture, stirring continuously to prevent lumps from forming. Mix until you have a smooth, uniform batter.
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Once the batter is ready, gently fold in the cooled sautéed vegetables until they are evenly distributed throughout the mixture.
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Preheat your oven to 350°F (175°C) and grease a 1 1/2 quart baking dish to prevent sticking. Pour the prepared batter into the greased baking dish, spreading it out evenly with a spatula.
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Place the baking dish in the preheated oven and bake the egg puff for 40-45 minutes, or until it is set and golden brown on top. You can check for doneness by inserting a toothpick into the center – if it comes out clean, the egg puff is ready.
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Once baked, remove the egg puff from the oven and let it stand for about 5 minutes before cutting into slices or squares. This will allow it to set further and make it easier to serve.
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Serve the egg puff warm as a delicious breakfast or brunch option. It pairs perfectly with sausages and biscuits on the side, making it a hearty and satisfying meal, especially when you have guests over.
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Any leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Simply reheat in the oven or microwave before serving to enjoy the leftovers just as fresh and tasty as the first time.
