I love egg puffs. They are a fast, easy, filling meal any time of the day. I add vegetable puree when I make egg puffs because I like the texture of the egg puffs with puree, but it is also adds extra nutrients and fiber. It takes about 10 minutes to make vegetable puree. When I do make puree, I make extra and freeze the leftovers in 1/2 cup portions, which speeds up prep time when I make egg puffs.
To make puree, start with a mild-flavored vegetable. I usually use straight-neck summer squash because I always have a surplus in my garden. I leave the skin on because I am lazy, it contains vitamins and you can’t tell once it is pureed.
Chop the squash into ~ 1 inch pieces.
Place it in a double boiler with 1 inch of boiling water in the bottom. Cover and steam for 7 – 8 minutes.
Once the squash is tender, place it in a food processor or blender and blend until smooth (1 – 2 minutes). Use immediately or freeze in half cup portions for later use.
- 4 large eggs
- 1 tablespoon cornstarch (or 2 T. flour)
- ½ cup of squash puree
- 1 small Roma tomato, cored, peeled, and diced
- 1 tablespoon diced bell pepper
- 2 tablespoons diced onion
- 2 tablespoons cheese
- ½ teaspoon baking powder
- ½ teaspoon cilantro
- ⅛* teaspoon garlic powder
- ⅛* teaspoon marjoram
- ⅛* teaspoon cumin
- dash of pepper
- pinch of salt
- Grease ramekins. Preheat oven to 400 degrees.
- Add all of the ingredients to a medium bowl. Use a whisk to thoroughly combine the ingredients.
- Divide the mixture between 4 – 4 ounce ramekins.
- Place ramekins on a baking sheet and cook for about 15 minutes or until they are puffed up, with golden tops, and an inserted toothpick comes out clean.
Cook until the egg puffs are puffed up, with golden tops, and an inserted toothpick comes out clean:
We eat them right out of the ramekin while still warm.
If you enjoy egg puffs, you might also enjoy my Sweet Potato Egg Puffs.
How do you like your eggs?
This post is linked to Foodie Friday, Friday Food, Food on Fridays, and Fight Back Friday.
Those look amazing… And would be a great lunch too!
~Really Rainey~
I've never had egg puffs. They look very tasty. I just love finding recipes for things I've never had. Thanks for sharing. Have a wonderful weekend. Take care.
How delicious and fun! Thanks so much.
These look delicious and will be a great way to use up all those eggs we have
Thanks for the recipe and the other one for sweet potato puffs. Can't wait to try them!!
Another great recipe I will be trying soon . . . .
We are big omelet fans here. An old boyfriend was a short order cook, and I learned tricks for making fluffy foolproof (well, most of the time) omelets from him. I use whatever's around for filling (vegetables, meat, cheese, jam, etc.)
Oops! I didn't mean to be anonymous, just hit the wrong button.
Oh I need this recipe too many eggs here at the urban farm! looks like a great meal. You always have such good ideas.
vickie
What a nice idea. I used to make egg puffs in the microwave but I didn't know that's what they were called. And I never put any filling in them. These look much better than I used to eat. Thanks for linking up at Vegetarian Foodie Fridays!
I've never had an egg puff. I will have to give this a try. We eat a lot of eggs in my house, especially for lunch. And I do not have an 1/8 of a teaspoon either! I'm not sure why, since it's a common amount to use in cooking.
These look divine! Yummo!!! And those sweet potato egg puffs sound great too… can't wait to try them!