Chili Egg Puff Recipe

Name: Chili Egg Puff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 eggs; ½ cup flour; 1 teaspoon baking powder; ½ cup butter, melted cooled; 2 (4 ounce) cansdiced mild green chilies; 4 tomatoes, diced; 1 cup diced mushroom; 1 cup diced onion; 12 lb mild Italian sausage; 2 cups cottage cheese; 4 cups shredded monterey jack cheese (1lb); mild salsa, on the side (optional)

Servings: persons

10 eggs
½ cup flour
1 teaspoon baking powder
½ cup butter, melted cooled
2 (4 ounce) cansdiced mild green chilies
4 tomatoes, diced
1 cup diced mushroom
1 cup diced onion
12 lb mild Italian sausage
2 cups cottage cheese
4 cups shredded monterey jack cheese (1lb)
mild salsa, on the side (optional)

1
saute sausage onions mushrooms until sausage is cooked thoroughly and onions and mushrooms are soft.
2
drain fat.
3
Beat eggs till lemon colored, add rest of the ingred.
4
stir in chilies.
5
Bake in buttered 9 x 13 pan at 350 degrees for 35 min.
6
until top is set and center is firm.
7
may cut in half for future use.
8
Freezes wonderfully, thaw on counter overnight and microwave 10 min on high.
9
TIP: when cooking large amounts of eggs, add a bit of lemon juice to stop eggs from turning green.

1353

kcal

Calories

104

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 12 ingredients. The key ingredients include: 10 eggs, ½ cup flour, 1 teaspoon baking powder, ½ cup butter, melted cooled, and more.

Yes, Chili Egg Puff falls under the Soups & Stews 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.

Chili Egg Puff

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