Breakfast Egg Puffs
These Breakfast Egg Puffs are the ultimate make-ahead breakfast! Packed with eggs, cheese, ham and sausage, they're protein-rich, freezer-friendly, and perfect for busy mornings.
Servings 12
Ingredients
- 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 10 eggs slightly beaten
- 4 cups shredded cheese Monterey Jack and cheddar
- 2 cups small curd cottage cheese
- 1/2 cup butter melted
- 4 green onions sliced
- 4 oz ham diced
- 3/4 cup sausage cooked and crumbled
Instructions
- In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs and cheeses.
- Add the melted butter to the egg mixture and whisk to combine. Pour the egg mixture into the flour mixture and mix well.
- Add the green onions, ham, and sausage and stir just until combined. Fill muffin cups 3/4 full (I strongly suggest using a silicone muffin pan or a very liberally greased metal pan).
- Bake at 350 degrees for 35-40 minutes, or until a knife inserted near the center comes out clean.
- Carefully run a knife around the edges of the muffin cups before removing.
Notes
Optional Addition:
½ lb. fresh mushrooms, sliced
In a skillet, saute the mushrooms and onions in 1 tablespoon of butter until tender. Add mushrooms to the egg mixture at the same time as the ham and sausage.
