Cheesy egg puffs baked in muffin tins are protein-packed, flavorful and perfectly portioned for solo breakfasts or group gatherings.
Instructions
1
Saute the veggies
2
Preheat the oven to 350°F. In a skillet, saute the mushrooms and green onion in 1 tablespoon butter until tender.
3
Make the batter
4
In a large bowl, combine the flour, baking powder and salt. In another bowl, combine the eggs and cheeses. Melt the remaining 1/2 cup of butter and add it to the egg mixture. Stir the wet mixture into the dry ingredients along with the mushrooms and green onions.
5
Bake your puffs
6
Fill 30 greased muffin cups three-fourths full of egg mixture. Bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean. Editor's Tip: You probably won't want to pour the batter into the muffin cups directly from your mixing bowl, so consider using a ladle or measuring cup to transfer it neatly and easily.
7
Remove the puffs
8
Carefully run the knife around the edge of muffin cups before removing the puffs to serve. Editor's Tip: You may also want to let the egg puffs cool for a few minutes before removing them from the hot pan.
