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.
- 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.
If you enjoy egg puffs, you might also enjoy my Sweet Potato Egg Puffs.
How do you like your eggs?