Chili Egg Puff - an easy delicious brunch dish!


10 Whole Eggs
1/3 Cup "Butter" Olive Oil
1/4 Cup Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2 Cups Cottage Cheese, 2% Fat
1 Pound Monterey Jack Cheese
4 Ounces Los Roast Green Chilis, Mild or Medium

Beat eggs until lemon colored. Mix oil, baking powder and salt together; then, add to the eggs and mix. Stir in the cheeses and chilis. Mix well. Bake in a 9x13 pan at 350 degrees for 35-45 minutes or until top is browned and the center is firm. Serve hot.

Notes: This dish keeps incredibly well and makes a great reheated breakfast. I make it on the weekend and have it all week long for breakfast.

Can substitute mozzarella cheese, or Italian blend cheese for the Monterrey Jack: I've done them all and they taste great.

The original recipe called for butter, but use an olive oil based on what flavor profile you want to create: butter, garlic, chipotle, baklouti green chili, etc. Olive oil makes this dish taste lighter and more flavorful.

For years, I've used Ortega green chilis; then, I discovered Los Roast brand that we carry in the store. The flavor difference is INCREDIBLE! Plus, I get to choose from mild to medium to robust, depending on how intense I want the breakfast dish to be.

Leave a comment

Please note, comments must be approved before they are published