Sausage and Cheese Egg Puffs
Photo by littlemafia
Recipe Basics
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| Total Ready In | 1 hour 10 minutes |
| Yields | 30 puffs |
| Serves | 15 |
| Total Ingredients | 11 |
Ingredients
4 large mushrooms, sliced
4 green onions, chopped
1 tablespoon butter, divided
½ cup butter, divided
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
10 eggs, lightly beaten
4 cups shredded Monterey Jack cheese
1 cup fully cooked, well-drained crumbled pork sausage
2 cups shredded cheddar cheese
Instructions
In a skillet over medium heat, sauté mushrooms and green onions in 1 tablespoon butter until tender. Transfer to a plate and set aside.
In the same skillet, brown and crumble the pork sausage. Drain excess grease thoroughly on paper towels.
In a large mixing bowl, combine flour, baking powder, and salt to make your dry ingredient mix.
In a separate bowl, whisk together the lightly beaten eggs and all shredded cheeses.
Melt the remaining butter, then stir it into the egg and cheese mixture.
Combine the wet mixture into the dry ingredients, then fold in the drained sausage crumbles and cooked mushroom-onion mix.
Grease standard muffin cups, and fill each cup ¾ full with batter.
Bake at 350°F (175°C) for 35-40 minutes, or until a knife inserted near the center of a puff comes out clean.
Let cool for 2-3 minutes, then carefully run a knife around the edge of each cup to loosen puffs before removing.
Reader Question & Answer
Can this be assembled the night before (all or in part), then poured into tins and baked the morning of?
Yes! This recipe works perfectly for prepping ahead. You can mix the full batter the night before, cover and refrigerate, then bake as directed the next morning.
Community Reviews
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Yummy in my tummy! I loved every bite of this dish. I’m so glad I found this recipe — every other egg dish I’ve made didn’t include flour, so they never turned out this fluffy. I halved the recipe and swapped mushrooms for zucchini, baked it in a round silicon pan, and served it with plenty of habanero sauce. Thanks for sharing the trick for fluffy eggs!
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I loved this!! I made a half batch just for my household and still had leftovers. I’ve tried similar versions without flour, and they don’t compare at all. The Monterey Jack adds such great, creamy flavor. I’ve saved this to my recipe box and will be making it often! Thanks for posting!
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I made these this morning for breakfast, ate one right away and froze the rest. I only made ½ the recipe, which gave me 12 muffins. I didn’t have mushrooms or green onions on hand, so I subbed green pepper and regular minced onion, but otherwise followed the recipe exactly. I checked them after 25 minutes and they were already done. These were very tasty and perfect for quick breakfasts! Thanks for sharing. Made for Potluck Tag Game.
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These were so tasty and easy to put together. I made these on Saturday, we ate some right away and froze the rest. They’re so easy to pull out of the freezer for a quick breakfast before school. It’s like an omelet in bite-sized form! Next time I make these, I’ll try swapping sausage for bacon and adding bell peppers. Thanks so much for sharing. Prepared for PAC Fall/2008.
Most Popular Reader Tweak
A go-to adjustment many home cooks love: Halve the full recipe, replace mushrooms with zucchini, bake in a round silicon pan, and serve with extra spicy habanero sauce for a kick. You still get that perfectly fluffy texture everyone raves about!
Recipe Submitted By
I’m blessed with a wonderful husband and four fantastic, crazy kids. I’m a stay-at-home mom who works from sun up to sun down. My favorite cookbook isn’t one I cook from very often — it actually sits on top of my pantry propped up in an old basket. The cookbook was given to my grandmother just before her marriage to my grandfather, and it has our family prayer and some recipes my great-grandmother penned in her own handwriting inside. It’s called All About Home Baking.
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