A hearty egg dish that’s part soufflé, part casserole with a southwest flare. It’s hard to go wrong with three types of cheese and green chiles.
My first memories of this dish were centered around the arduous task of picking the green chilies out of my square of egg puff. That was also the era of squeezing the innards out of zucchini discs to make it appear like I’d eaten at least some of it so I could leave the table after dinner.
I’m pleased to report that my chile picking, zucchini squeezing days are over. I’m not sure when or how it happened, but I have since grown out of any picky eating habits. I welcome every little green speck in my Chile Egg Puff square.
Chile Egg Puff was a ubiquitous dish at any celebratory breakfast or brunch growing up. We legitimized our sweet, carb laden offerings with a pan of protein by way of the eggs and cheese in Chile Egg Puff. (Pay no mind to the melted butter that goes along with it…) And that’s pretty much still the case. Because, really, who wouldn’t want to nibble on a square of cheesy eggs flecked with green chilies?
This baked egg concoction has become a breakfast staple in the Gardner household outside of holidays. It’s simple, filling, and tasty. And with one simple substitution, it’s No Sugar September approved!
As indicated by its name, Chile Egg Puff does indeed puff when cooked. It comes out of the oven resembling a soufflé and has a delicate texture. The Puff becomes more dense as it cools, but is seriously delicious at ANY temperature. Not only is it a perfect breakfast/brunch dish, Chile Egg Puff makes a great lunch with carrot sticks or pickles and is a quick dinner with a side salad.
Since using whole wheat flour didn’t effect the flavor or texture, I’m guessing you could use oat flour to make it gluten free. I like using a mix of cheddar and monterey jack but any cheese you have around will suit. I’m actually dreaming of a Caprese Egg Puff with mozzarella, tomatoes, and basil…
- 10 eggs
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 cups (16 oz) cottage cheese
- 4 cups (1lb) shredded cheese
- 1/4 cup butter, melted
- 2 cans (4 oz each) diced green chiles
- Preheat oven to 350 degrees F. Grease 9 x 13 inch pan, set aside.
- In a medium bowl, beat eggs until light and lemon colored. Add flour, salt, baking powder, cottage cheese, shredded cheese, and butter. Mix until smooth. Stir in chiles.
- Pour mixture into prepared pan. Bake for 35 minutes or until top is golden and center appears firm.
- Serve immediately. (Negotiable. Like I said, it’s delicious at any temperature.)