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Sausage and Green Chili Egg Puff
A an easy recipe for a light and fluffy egg bake that's warm and flavorful, perfect for weekend or holiday brunches!
Course
Breakfast & Brunch
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
12
servings
Calories
351
kcal
Author
Kristine Underwood
Ingredients
▢
12
eggs
▢
1/4
cup
unsalted butter, melted
▢
1
16 ounce carton small curd cottage cheese
▢
1/2
cup
flour (I used white whole wheat)
▢
1
tsp
baking powder
▢
1/2
tsp
sea salt
▢
1/8
tsp
pepper
▢
1
pound
shredded monterey jack cheese
▢
1
can
chopped green chilis
▢
1
TBS
olive oil
▢
1/2
pound
ground sausage
▢
1/2
sweet yellow onion, diced
▢
1
clove
garlic, finely chopped
▢
1/2
tsp
Herbs De Provence (may substitute Italian seasoning)
▢
Fresh basil (optional)
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees.
In a frying pan over medium-high heat, sauté onion in olive oil for 2-3 minutes.
Add sausage and garlic and cook thoroughly until crumbly, drain and set aside.
In a large bowl beat eggs until light and lemon-colored.
Add flour, baking powder, salt, pepper, cottage cheese, melted butter, and monterey jack cheese and blend until smooth.
Fold in green chilis, cooked sausage, and onions.
Pour mixture into a well greased 2-1/2 quart casserole dish.
Bake for one hour (will puff up) or until a toothpick inserted in the middle comes out clean.
Notes
*Egg puff can be made ahead of time and kept in the refrigerator overnight.
Nutrition
Serving:
1
serving
|
Calories:
351
kcal
|
Carbohydrates:
6.3
g
|
Protein:
21
g
|
Fat:
27.1
g
|
Saturated Fat:
13.4
g
|
Cholesterol:
228
mg
|
Sodium:
592
mg
|
Potassium:
205
mg
|
Fiber:
0.3
g
|
Sugar:
1.5
g
|
Calcium:
260
mg