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Cheesy Egg Puffs with Cottage Cheese
Ingredients
- ½ pound mushrooms sliced
- 4 green onions chopped
- ½ cup butter plus 1 T cubed
- ½ cup self rising flour
- ½ teaspoon salt
- 10 eggs beaten
- 4 cups cheese shredded
- 2 cups cottage cheese small curd
Instructions
- Preheat oven to 350°. In a skillet over medium heat, saute sliced mushrooms and onions in 1 tablespoons of butter, just until softened.½ pound mushrooms, 4 green onions, ½ cup butter
- In a large bowl, mix together the eggs, shredded cheese and cottage cheese. Melt ½ cup of butter and add to egg mixture. Add in the self rising flour, salt and sauteed vegetables, mixing well.½ cup self rising flour, ½ teaspoon salt, 10 eggs, 4 cups cheese, 2 cups cottage cheese, ½ cup butter
- Pour into lined or greased muffin cups about ⅔ of the way full. Bake for 30 to 45 minutes until a toothpick inserted comes out clean. They will puff up so you may need a knife to help remove them from muffin tin.
Nutrition(All values are estimates only)
Serving: 1serving | Calories: 249kcal | Carbohydrates: 5g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 426mg | Potassium: 146mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 676IU | Vitamin C: 1mg | Calcium: 242mg | Iron: 1mg
Make sure to grease the muffin tin or use silicone liners so that the poufs slide out easily and don’t tear. You’ll need a knife to help remove them and move slowly as they’re delicate.
The cooking time is variable, check the egg muffins every five minutes in the last leg of baking by inserting a toothpick. When it comes out clean, they’re done.
If you’re using mini muffin cups, you’ll only need to bake them for half the time.
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