If you’ve ever had a breakfast or brunch meal at my home growing up, you probably ate my mother’s Chili Cheese Egg Puff recipe. This was one of her signature recipes. It uses a ton of eggs, cheese and cottage cheese, so it’s a little heavy on the saturated fat scale, but it’s relatively light, is super easy to make, can be made ahead and pleases a crowd. I love to top it with salsa and avocado. My mother always served it with a tray of fresh fruit and some type of roll or whole grain muffin. We’ll enjoy it for our Christmas brunch this year, but I’m quick to serve it for dinner at times when meat sounds too heavy or when I want something lighter.
It gets its name from the green chilies added for that smoky southwestern flavor. I use mild because I’m sort of a wimp when it comes to hot ‘n spicy. I don’t like to sweat when I eat. It puffs up when baking from the added baking powder and eggs and of course there’s plenty of Mexican cheese to provide the creamy buttery flavor everyone loves. It’s a winner and by sharing it with you, it’s like sharing a bit of my mother’s lore. She would want you to enjoy it too!
- Chili Cheese Egg Puff
- 10 eggs
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 cups (16 ounces) shredded Monterey Jack or Colby/Jack cheese
- 2 cups (16 ounces) 2% low-fat cottage cheese
- 1 can (4 ounces) chopped green chilies
- In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chilies.
- Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.