• Leigh

Easy Egg Puff for Breakfast or Supper


How about a savory, protein-rich egg dish for breakfast or a quick and easy supper? Easy Egg Puff is just that--simple to do and light and puffy, a little like a giant popover. The puff has no crust and mixes up in just a few minutes. You'll need about 30 minutes to bake it, giving you plenty of time to put together a salad and/or some fresh fruit. The puff is flavored with cheddar cheese, a little smoky bacon, and onions. It's filling and delicious, but without a lot of butter and cream, not overly indulgent. Try it for an easy supper or a nice breakfast. The puff also reheats quite well. Just put a slice or two in the microwave on 50 percent power for a minute or so, and you'll have a fast, filling weekday breakfast.

Easy Egg Puff -- Serves 6

1 cup of low-fat milk

6 eggs

2 teaspoons of Dijon mustard

1/4 teaspoon of salt

1/4 teaspoon of pepper

1/2 cup of all-purpose flour

1/2 teaspoon of baking powder

1 cup of shredded cheddar cheese

1/4 cup of chopped green onions

1 tablespoon of minced dried onions

3 tablespoons of bacon crumbles

1-2 teaspoons of dried parsley flakes (optional)

Preheat the oven to 375 degrees and coat a pie or quiche pan with non-stick cooking spray. In a large bowl, whisk together well the milk, eggs, mustard, salt, and pepper. Whisk in the flour and baking powder until incorporated but, once you add them, don't whisk the batter for more than 20-30 seconds. Sprinkle 1/2 cup of the cheese on the bottom of the prepared pan. Sprinkle on the green onions, the minced dried onions, and the bacon crumbles. Pour the egg batter over the ingredients in the pan. Sprinkle on the remaining 1/2 cup of cheese and the dried parsley flakes, if you're using them. Bake the puff for about 30 minutes or until puffed and golden brown. The puff will settle as it sits.

#eggs #cheddar

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