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You are here: Home / Recipes and Cooking Tips / Southwest Egg Puffs

Southwest Egg Puffs

January 22, 2023 by Alea Milham 17 Comments

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Southwestern Egg Puffs Recipe baked in ramekins.
Quick and Easy Southwest Egg Puffs Recipe

These Southwest Egg Puffs have all the spices of your favorite southwestern dishes in a low-carb breakfast recipe.

Jump to Recipe

Southwestern Egg Puffs Recipe baked in ramekins.

We call this egg dish Fiesta Egg Puffs because they are like a party in your mouth!

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 dish with puree, but it also adds extra nutrients and fiber. It takes about 10 minutes to make squash puree using yellow squash. 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.

How to Make Squash Puree

To make squash puree, start with a mild-flavored squash. 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.

Items Needed:

  • Squash
  • Water
  • Double Boiler
  • Blender or Food Processor

How to Make Squash Puree using Yellow Squash

Directions:

  1. Chop the squash into  1-inch pieces.
  2. Place it in a double boiler with 1 inch of boiling water in the bottom. Cover and steam for 7 – 8 minutes.
  3. 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.

Southwest Egg Puffs Recipe

Ingredients:

  • 4 large eggs
  • 1 tablespoon cornstarch (or 2 T. flour)
  • ½ cup of squash puree
  • 1 small Roma tomato, cored, peeled, and diced
  • 2 tablespoons diced onion
  • 1 tablespoon diced bell pepper
  • 2 tablespoons shredded cheese
  • ½ teaspoon baking powder
  • 1 teaspoon taco seasoning (homemade taco seasoning recipe)

Ingredients for the Fiesta Egg Puffs recipe.

Directions:

  1. Grease ramekins. Preheat oven to 400 degrees.
  2. Add all of the ingredients to a medium bowl. Use a whisk to thoroughly combine the ingredients.
  3. Divide the mixture between four 4-ounce ramekins.
  4. 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.

Baked Fiesta Egg Puffs in ramekins.

We usually eat our egg puffs right out of the ramekin while still warm, but they can be made ahead of time and stored in the refrigerator or freezer.

Storing and Reheating:

Cover the egg puffs and store them in the refrigerator for up to 3 days.

To freeze, wrap each egg puff individually and freeze for up to a month.

Reheat a thawed egg puff by unwrapping it and placing it on a plate, and microwave on high for 20 – 30 seconds.

To reheat a frozen egg puff, unwrap it and place it on a dish, and microwave it at 50% power for 2 minutes.

If you like make-ahead breakfast recipes, you will love the recipes in my cookbook Prep-Ahead Breakfasts and Lunches!

Prep-Ahead Breakfasts and Lunches Cookbook by Alea Milham - Easy Meal Prep Recipes for busy families

Printable Recipe for Southwest Egg Puffs

southwest egg puffs recipe
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Southwest Egg Puffs

Southwest Egg Puffs Recipe
Course Side Dish, Snack
Cuisine American
Keyword Egg Puff Recipe, Egg Puffs, Fiesta Egg Puffs, Southwest Egg Puffs
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4
Calories 91kcal
Author Alea Milham

Ingredients

  • 4 large eggs
  • 1 tablespoon cornstarch or 2 T. flour
  • ½ cup squash puree
  • 1 small Roma tomato cored, peeled, and diced
  • 2 tablespoons diced onion
  • 1 tablespoon diced bell pepper
  • 2 tablespoons shredded cheese
  • ½ teaspoon baking powder
  • 1 teaspoon taco seasoning

Instructions

  • 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 four 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.

Nutrition

Calories: 91kcal | Carbohydrates: 4g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 167mg | Sodium: 93mg | Potassium: 200mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg

Bake the Egg Puffs in ramekins on a baking sheet.

More Egg Puff Recipes

Pizza Egg Puffs Recipe

Sweet Potato Egg Puffs

Pumpkin Spice Egg Puffs 

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Barbra says

    December 12, 2023 at 1:54 pm

    Where can I find the no bake butterscotch oatmeal cookies?

    Reply
  2. Grandma's House DIY says

    July 31, 2023 at 7:58 am

    Thanks for sharing with us, I’m featuring you this week when the next To Grandma’s house we go link party starts!

    Reply
  3. Cara ~ Vintage Style Gal says

    July 28, 2023 at 6:34 pm

    Wow, these look delicious! I love adding veggies to my eggs, but the baking powder and cornstarch is unique. I will have to try it! Thank you for sharing with Whimsy Home Wednesday.

    Reply
  4. Megha says

    July 26, 2023 at 7:40 am

    OMG! These look too good!

    http://www.fitfoodiemegha.com/2023/07/cheesecakes-types-and-history.html

    Reply
  5. Lyndsey says

    July 24, 2023 at 7:52 pm

    These sound great!! I am definitely trying these. Visiting from Busy Monday, https://perfectlyimperfect-lwl.com/

    Reply
  6. Mal says

    August 29, 2017 at 7:43 am

    Hi there! If I don’t have ramekins is there another way I can bake these? Like in cupcake pans or bread pan?

    Reply
    • Alea Milham says

      August 29, 2017 at 1:04 pm

      You can bake them in a cupcake pan or in oven-safe coffee cups.

      Reply
  7. Cris @ Goodeness Gracious says

    October 18, 2010 at 3:43 am

    These look divine! Yummo!!! And those sweet potato egg puffs sound great too… can't wait to try them!

    Reply
  8. Elsa says

    October 18, 2010 at 3:11 am

    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.

    Reply
  9. Melodie says

    October 16, 2010 at 9:45 pm

    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!

    Reply
  10. vickie says

    October 16, 2010 at 8:35 pm

    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

    Reply
  11. Laura says

    October 15, 2010 at 6:28 pm

    Oops! I didn't mean to be anonymous, just hit the wrong button.

    Reply
  12. Anonymous says

    October 15, 2010 at 6:26 pm

    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.)

    Reply
  13. The Book Lady Online says

    October 15, 2010 at 3:37 pm

    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!!

    Reply
  14. Melynda says

    October 15, 2010 at 1:43 pm

    How delicious and fun! Thanks so much.

    Reply
  15. Sheila says

    October 15, 2010 at 11:06 am

    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.

    Reply
  16. Really Rainey says

    October 15, 2010 at 4:41 am

    Those look amazing… And would be a great lunch too!

    ~Really Rainey~

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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