Cheese and Egg Puffs Recipe

Name: Cheese and Egg Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 1 medium green pepper, chopped (1 cup); 1 medium onion, chopped (1/2 cup); 2 tablespoons butter; 2 tablespoons cornstarch; 1 (15 ounce) can tomato sauce; 1 (4 ounce) cansliced mushrooms, , drained; ¾ cup flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; 1 ½ cups shredded cheddar cheese

Servings: persons

6 eggs
1 medium green pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 tablespoons butter
2 tablespoons cornstarch
1 (15 ounce) can tomato sauce
1 (4 ounce) cansliced mushrooms, , drained
¾ cup flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups shredded cheddar cheese

1
Beat eggs in large mixer bowl until thick.
2
Cook and stir green peppers and onion in butter in 2-quart saucepan over medium heat until tender.
3
Add tomato sauce and mushrooms.
4
Cook, stirring constantly until mixture thickens.
5
Reduce heat and cover and simmer 15 minutes.
6
Heat lightly greased griddle over medium heat.
7
Mix flour, baking powder and salt, beat into eggs gradually.
8
Fold in cheese.
9
Drop batter by 1/4 cupfuls onto hot griddle.
10
Cook until light and fluffy brown on each side.
11
For each serving, top 2 or 3 egg puffs with 1/2 cup sauce.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 eggs, 1 medium green pepper, chopped (1 cup), 1 medium onion, chopped (1/2 cup), 2 tablespoons butter, and more.

Yes, Cheese and Egg Puffs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese and Egg Puffs

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