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A slice of an egg puff sitting on a white plate with eggs in the background.
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4.85 from 13 votes

Sausage Green Chili Egg Puff

Course Breakfast & Brunch
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 374kcal
Author Kristine Underwood

Ingredients

  • 1 TBS olive oil
  • 1/2 sweet yellow onion (diced)
  • 1/2 pound ground sausage
  • 1 tsp garlic (minced or 1-2 cloves chopped)
  • 1/2 tsp Italian seasoning
  • 12 eggs
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 1/2 cup flour (all-purpose, spooned and leveled)
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 16 oz cottage cheese (small-curd)
  • 1 can green chilis (chopped)
  • 1 pound Monterey jack cheese (shredded)
  • Fresh basil (optional, for garnish)

Instructions

  • Preheat the oven to 350°F and lightly grease a 2.5 quart casserole dish.
  • In a medium size frying pan over medium-high heat, sauté onion in olive oil for 2-3 minutes until tender.
  • Add the sausage, and cook thoroughly until brown and crumbly.
  • Stir in the minced garlic and Italian seasoning and cook for 1-2 minutes until the garlic is fragrant.
  • In a large bowl beat eggs until light and lemon-colored.
  • Add the melted and cooled butter, flour, baking powder, sea salt, and pepper. Stir to combine.
  • Fold in the cottage cheese, green chilis, Monterey jack cheese, and sausage mixture.
  • Pour the egg mixture into the prepared casserole dish and spread evenly.
  • Bake for 60 minutes or until a toothpick inserted in the middle comes out clean. The casserole will puff up while it's baking and settle as it cools.
  • Let cool for 10 minutes before slicing and serving. Garnish with fresh basil.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
Notes
  • Grease the casserole dish well to prevent sticking.
  • Bake until the center is fully set; it will puff, but settle as it cools.
  • Let the egg puff rest 10–15 minutes before slicing.
  • To make ahead, assemble as directed, cover, and refrigerate overnight. Let it come up to room temperature before baking or add a few extra minutes to the bake time if baking from cold.
  • To make individual servings, pour mixture into well-greased muffin pans, about 3/4 full and bake at 350°F for 18-22 minutes, until the centers are set and the edges are pulling away from the pan.
Nutrition
Serving: 1 serving | Calories: 374kcal | Carbohydrates: 9g | Protein: 23g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 228mg | Sodium: 746mg | Potassium: 203mg | Fiber: 1g | Sugar: 3g | Vitamin A: 715IU | Vitamin C: 4mg | Calcium: 366mg | Iron: 2mg