Chile Egg Puff
Fluffy, savory, and loaded with cheesy goodness, the Chile Egg Puff is the ultimate crowd-pleasing dish perfect for breakfast, brunch, or any meal in between. This easy-to-make recipe features a rich blend of 10 eggs, creamy cottage cheese, and a combination of Monterey Jack and cheddar cheese for a decadently satisfying texture. Diced green chiles add a mild kick of heat, while a touch of melted butter and a fluffy flour mixture ensure the perfect golden-brown puff. Ready in just under an hour, this versatile egg bake is baked to perfection in a 9x13 pan and makes enough to serve eight hungry guests. Whether served as-is or paired with salsa and sour cream, this chile egg casserole is a guaranteed hit for any occasion.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 10 large eggs
- 2 cups cottage cheese
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 0.5 cup butter, melted
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 cups green chiles, diced (canned or fresh)
- black pepper (optional, to taste)
- cooking spray or butter for greasing
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
In a large mixing bowl, crack and beat the eggs until smooth and fully combined.
Add the cottage cheese, shredded Monterey Jack cheese, and shredded cheddar cheese to the beaten eggs. Mix well to incorporate.
Stir in the melted butter, ensuring it blends evenly into the mixture.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the egg batter, stirring to combine.
Fold in the diced green chiles and, if desired, a pinch of black pepper for added flavor.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 30 to 35 minutes, or until the puff is golden brown and set in the center. You can check for doneness by inserting a toothpick into the middle; it should come out clean.
Remove the dish from the oven and allow it to rest for 5 to 10 minutes before slicing and serving.
Enjoy your delicious Chile Egg Puff as is or pair it with salsa, sour cream, or a fresh side salad!
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 4.9 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 303 mg | 23% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 312 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
