Best Mexican Egg Puff Recipes
MEXICAN EGG CASSEROLE
Tomatoes and green chiles give color and zip to this extra-cheesy egg bake. It's a favorite for breakfast or brunch but it can be enjoyed for lunch or supper, too. -Mary Steiner, West Bend, Wisconsin
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.
Nutrition Facts : Calories 421 calories, Fat 27g fat (15g saturated fat), Cholesterol 382mg cholesterol, Sodium 856mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
MEXICAN EGG ROLLS
These are easy and delicious! Use them as an appetizer, or as a main dish. As an appetizer, serve with salsa. As a main dish, serve on a bed of lettuce with all the taco fixin's you love.
Provided by STEPHANIEJO
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 30m
Yield 14
Number Of Ingredients 6
Steps:
- Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add taco seasoning, and cook according to package directions. Set aside.
- Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
- Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
- Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 19 g, Cholesterol 42.3 mg, Fat 17.2 g, Fiber 0.6 g, Protein 12.5 g, SaturatedFat 6 g, Sodium 571.3 mg, Sugar 0.7 g
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.
MEXICAN CHILES RELLENOS PUFF
Savor this hearty egg and potato meal. These Mexican-inspired cheesy puffs get their standout flavor from Old El Paso® green chilies and salsa.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 5h10m
Yield 10
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange potatoes in dish.
- Split whole chiles; lay flat over potatoes. Sprinkle with cheese.
- In large bowl with wire whisk, beat eggs, egg whites, milk, flour and garlic salt until well blended. Pour over mixture in dish. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
- Heat oven to 350°F. Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with salsa and sour cream.
Nutrition Facts : Calories 240, Carbohydrate 28 g, Cholesterol 145 mg, Fiber 2 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 7 g, TransFat 0 g
TEX MEX EGG PUFF
This Tex Mex influenced egg puff is nutritious for any meal! It looks like you took a lot more time to put together :)
Provided by TishT
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350º.
- In a greased 7 × 11 baking dish, layer split chiles and Jack cheese.
- Combine eggs, corn, milk, flour, baking powder and garlic salt; mix well.
- Pour over chiles and top with cheese.
- Bake at 350º for 30 minutes until puffed and browned. Serve with Salsa.
Nutrition Facts : Calories 236.2, Fat 11, SaturatedFat 5.2, Cholesterol 228.4, Sodium 532.2, Carbohydrate 16, Fiber 1.5, Sugar 3.5, Protein 19.5
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