CHEESY EGG PUFFS
My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. -Amy Soto, Winfield, Kansas
Provided by Taste of Home
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.
Nutrition Facts : Calories 275 calories, Fat 21g fat (12g saturated fat), Cholesterol 194mg cholesterol, Sodium 486mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.
EGG AND CHEESE PUFFS
I sometimes take this to work in the mornings and everyone who has ever tried it has asked for the recipe. Try it with your favorite salsa on top. You may add cooked sausage and/or sauteed green onions if you prefer.
Provided by Karen
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 14h20m
Yield 24
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon. Cover and refrigerate overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C).
- Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.
- Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 3.4 g, Cholesterol 120.2 mg, Fat 21 g, Fiber 0.2 g, Protein 12.2 g, SaturatedFat 10.1 g, Sodium 550.3 mg, Sugar 0.6 g
SAUSAGE AND CHEESE EGG PUFFS
A great item to have at any brunch setting. These also work well for breakfast when you have overnight guests. Then reheat well to so you can make a batch on the weekend for the hectic mornings during the work week.
Provided by Chef Buggsy Mate
Categories Breakfast
Time 1h10m
Yield 30 puffs, 15 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. Set aside.
- In same skillet brown and crumble the sausage. Drain well on paper towels.
- In a large bowl, combine the flour, baking powder and salt.
- In another bowl, combine eggs and cheeses.
- Melt remaining butter; add to egg mixture.
- Stir into dry ingredients along with, sausage crumbles, and mushroom mixture.
- Fill greased muffin cups three-fourths full.
- Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.
- Carefully run a knife around the edge of each muffin cup before removing.
CHEESY HAM & EGG PUFFS - KID FRIENDLY
Make and share this Cheesy Ham & Egg Puffs - Kid Friendly recipe from Food.com.
Provided by MyKidsChef
Categories Breakfast
Time 40m
Yield 45-60 serving(s)
Number Of Ingredients 9
Steps:
- Bring water and butter to a boil in a large sauce pan.
- Add flour.
- Constantly stir until a dough forms - about 1 minute should do it. (you can take off element at this point) Let cool about 2 minutes.
- With a hand beater, add eggs one at a time. Beat until everything is mixed well, and add seasonings (Mustard, garlic salt, or others).
- Now fold in the cheese and ham.
- Prepare cookie sheet lined with foil, and sprayed with oil. Heat oven to 350 degrees.
- Drop dough by teaspoon fulls onto cookie sheet aout an inch apart (I use 2 teaspoons for this process) The balls of dough will look small.
- Bake for 22 - 25 minutes or until golden brown.
- Let cool a bit before serving.
Nutrition Facts : Calories 67, Fat 4.7, SaturatedFat 2.5, Cholesterol 38, Sodium 52.4, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 3.9
HAM & EGG BRUNCH PUFFS
Steps:
- Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat until mixture is smooth and shiny. , Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 35 minutes or until golden brown. Transfer to a wire rack. Immediately split puffs open; remove and discard tops and soft dough from inside. Set aside. , In a large skillet, saute green pepper and onion in butter until tender. In a medium bowl, beat eggs, salt and pepper. Add to skillet, stirring over medium heat until almost done. Add ham and cheese; stir until eggs are set. Spoon into puffs. Serve immediately.
Nutrition Facts : Calories 363 calories, Fat 26g fat (13g saturated fat), Cholesterol 338mg cholesterol, Sodium 809mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 18g protein.
WHIPPED EGG WHITES FOR ECLAIRS & CREAM PUFFS 101
This is my fravorite cream to put in Light pastries. It is FAT FREE, and has a better taste to me. I promised one of my fellow PINCHER, I would give two (2) fillers for my Eclair & Cream Puffs 101 recipe. This can be use for MANY things. Give it a try. ENJOY !
Provided by Areatha Daniels
Categories Other Sauces
Time 10m
Number Of Ingredients 6
Steps:
- 1. After making sure ALL instruments are free from oils saperate egg whites (one at a time) and put in mixing bowl.
- 2. At medium speed beat until Frothy Add salt
- 3. Add cream of tarter while still mixing,
- 4. add vanilla, while still mixing (do not cut off mixer)
- 5. Add sugar slowly, mix on high speed until STIFF PEEKS from. Creamy Egg Whites are ready ! STAY OUT OF THE BOWL ! If you eat this up, you can NOT add water to streach it out, thinking "no one will know" YES THEY WILL ! STAY OUT OF THE BOWL !
- 6. Prepare piping bag by cutting tip and inserting pastry tip. Stand in glass, tip down.
- 7. fill bag with cream (half full) twisting top to close
- 8. Cut pastry in half If you need pastry, see "Eclairs & Cream Puff Dough 101"
- 9. With firm pressure fill pastry, and retop springle with powdered sugar (optional)
- 10. NOW YOU CAN EAT ! ENJOY !
EGG PUFFS
Egg puffs is a Keralan (South Indian) snack that goes well with hot tea.
Provided by kukskitchen
Time 40m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pre heat the oven to 220 C/ gas 7 ( 200 c for fan assisted ovens)
- Heat oil in a pan and add mustard seeds. They will start to splutter. It might be a good idea to open your kitchen door during this step since some fire alarms are sensitive to this.
- Turn the hob to medium heat and add sliced onions and saute them till soft.
- Add chopped tomatoes to this and saute till they are soft.
- Lower the heat again, add the dry powders and saute till they release their oils and you can smell a wonderful aroma. Remove from heat. Your masala mix is ready.
- Prepare the puff pastry sheets by first cutting the roll in half, straightening each roll and dividing each rectangular sheet of pastry in to three squares, so you get 6 squares in total. You are going to use only 4 of those sheets for this recipe.
- Spoon the masala mix to the centre of the pastry square and place one half of a hard boiled egg on top. Fold one corner of the pastry square to the centre on top of the egg; repeat this on all four of the corners. Brush oil on top of each parcel. Repeat till you have prepared all four pastry sheets. Your egg puffs are ready to go in the oven.
- Place your egg puffs on a baking sheet in the centre of the oven and bake for 25 - 30 minutes. Don't forget to check in between, since ovens vary and you dont want to burn your yummy puffs.
- Your puffs are ready to eat. Serve with a hot cup of milky tea and a napkin to catch crumbs.
CHEESY EGG PUFFS
"My father loves to entertain, and these butter egg delights are one of his favorite items to serve at brunch," informs Amy. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over." Source : "Quick Cooking Magazine, March-April 2002, p.32"
Provided by Barenakedchef
Categories Breakfast
Time 50m
Yield 2 1/2 dozen
Number Of Ingredients 10
Steps:
- In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender.
- In a large bowl, combine the flour, baking powder and salt.
- In another bowl, combine eggs and cheeses.
- Melt remaining butter; add to egg mixture.
- Stir into dry ingredients along with mushroom mixture.
- Fill greased muffin cups three-fourths full.
- Bake at 350°F for 35-40 minutes or until a knife inserted near the center comes out clean.
- Carefully run the knife around edge of muffin cups before removing.
Nutrition Facts : Calories 1682.7, Fat 128.3, SaturatedFat 74.3, Cholesterol 1154, Sodium 2953.3, Carbohydrate 32, Fiber 2.2, Sugar 5.2, Protein 101
HAM 'N' EGG CREAM PUFFS
"I've had this yummy, change-of-pace recipe for leftover ham so long, I can't remember where it originated," recalls Barbara Kemmer in Rohnert Park, California. "But my husband simply loves it!"
Provided by Taste of Home
Time 50m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well. Continue beating until mixture is smooth and shiny. Stir in caraway seeds., Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; discard soft dough from inside. Cool., For filling, in a saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add ham, hard-boiled egg, green pepper and pimientos if desired; heat through. Spoon into puffs; replace tops.
Nutrition Facts : Calories 518 calories, Fat 34g fat (18g saturated fat), Cholesterol 315mg cholesterol, Sodium 1378mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 26g protein.
CHINESE EGG PUFFS
from "tiny urban kitchen" - http://www.tinyurbankitchen.com/2010/02/chinese-egg-puffs.html - haven't tried yet but always looking for more ways to use my Æbleskiver pan!
Provided by ellie3763
Categories Breakfast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat an Æbleskiver pan over medium heat. Put a small amount of butter or oil in each hold and heat until hot.
- Combine all ingredients and stir until well mixed.
- Fill each hole with batter and let cook for several minutes (about 3).
- Using a chopstick or knitting needle, flip the half-cooked batter 1/4 turn (90 degrees).
- Let it cook for another minute or so, flipping 1/8 of a turn each time part touching the pan starts to dry up. They are done when a toothpick inserted in the middle comes out cleans.
Nutrition Facts : Calories 261.4, Fat 3.9, SaturatedFat 1.5, Cholesterol 110.3, Sodium 143.9, Carbohydrate 49.8, Fiber 0.7, Sugar 25.2, Protein 6.8
EGG & CHEESE PUFFS
Make and share this Egg & Cheese Puffs recipe from Food.com.
Provided by Cristina Barry
Categories Breakfast
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon. Cover and refrigerate overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C).
- Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.
- Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.
Nutrition Facts : Calories 255.8, Fat 21.1, SaturatedFat 10.1, Cholesterol 131.1, Sodium 462.2, Carbohydrate 3.8, Fiber 0.2, Sugar 0.8, Protein 12.5
RIO GRANDE EGG PUFFS
Steps:
- For the sauce, warm the oil in a large saucepan over medium heat. Add the onion and garlic and saute until soft, about 3 minutes. Stir in the chile, breaking it into lumps. Gradually pour in 1 quart of water, stirring to combine. Bring the sauce to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, stirring occasionally, until it coats a spoon thickly. (The sauce can be made several days ahead, then cooled, covered, and refrigerated. Reheat before proceeding.)
- Separate the eggs, placing the whites in a nonplastic mixing bowl and the yolks in a separate medium bowl. Whisk the yolks lightly, just to combine, then add the flour, baking powder, and salt.
- Beat the egg whites with a mixer on high speed until they are stiff but not dry. Gently fold the yolk mixture into the egg whites. It's fine to have a few streaks remaining.
- Heat 1-inch of oil to 375 degrees F in a large skillet or Dutch oven. Drop a large spoonful of the batter gently into the oil. Within seconds it should puff up to be about double in size. Fry briefly until golden-brown and crisp, turning as needed to cook evenly. Remove with a slotted spoon and drain. Cut into the fritter to verify that is has cooked through but is still moist with a nearly melting center. Adjust the oil temperature a bit if necessary to get the desired result. Fry the remaining fritters a few at a time until all the batter is used. Spoon chile sauce on a platter and arrange the fritters over it. Serve immediately, passing any remaining sauce separately.
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