These Southwest Egg Puffs have all the spices of your favorite southwestern dishes in a low-carb breakfast recipe.
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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
Directions:
- 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.
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)
Directions:
- 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.
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!
Printable Recipe for Southwest Egg Puffs
Southwest Egg Puffs
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
Barbra says
Where can I find the no bake butterscotch oatmeal cookies?
Grandma's House DIY says
Thanks for sharing with us, I’m featuring you this week when the next To Grandma’s house we go link party starts!
Cara ~ Vintage Style Gal says
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.
Megha says
OMG! These look too good!
http://www.fitfoodiemegha.com/2023/07/cheesecakes-types-and-history.html