Add this chili egg puff to your next breakfast or brunch! The little bit of heat from the green chilis pairs perfectly with the creamy and cheesy egg casserole. Perfect for breakfast, brunch, lunch or dinner!
Chili Egg Puff
This winner of a dish comes from my husband’s grandma Bernice. The first time we tried it at a family brunch over Easter weekend, we were hooked. I have made it so many times and it never disspoints!
We enjoy it for breakfast, brunch, lunch and even dinner! I love to serve fruit along side at breakfast, kale salad at lunch, and roasted veggies at dinner. It’s perfect anytime of day, hot, cold or room temperature. You just can’t go wrong with it!
Serving it to kids? Simply omit the green chilis to make this a little more kid friendly.
What you need for chili egg puff
- eggs
- almond flour
- baking powder
- sea salt
- cottage cheese
- cheese
- butter
- diced green chilies
How to make it
- Beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, cheese and melted butter, blending smoothly. Stir in the chilies.
- Pour mixture into a 9×13 baking dish. Bake at 350 degrees for 35 minutes, or center appears firm.
- Allow to cool for at least 15 minutes before serving.
Substitution ideas
- To take the heat out, simply omit the green chilies.
- Add more heat by using pepper jack cheese instead of cheddar.
- Don’t have green chilis? Add 1/2 cup green enchilada sauce or your favorite salsa in.
- You can use almond flour to keep it gluten free, or any type of flour in this recipe
- Want extra veggies? Try this cauliflower version.
Love this recipe? Try these other breakfast casseroles too!
- Smoked salmon and cauliflower egg puff
- Sausage, kale and potato breakfast casserole
- Smoked salmon, spinach, feta and potato breakfast casserole
Chili Egg Puff
Ingredients
- 10 eggs
- ½ cup almond flour (can sub regular flour)
- 1 tsp baking powder
- ½ tsp sea salt
- 1 pint (16 oz) small curd cottage cheese
- 2 cups cheddar cheese shredded
- 2 tbsp butter melted
- 2 4 oz cans diced green chilies drained
Instructions
- Beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, cheese and melted butter, blending smoothly. Stir in the chilies.
- Pour mixture into a 9×13 baking dish. Bake at 350 degrees for 35 minutes, or center appears firm.
- Allow to cool for at least 15 minutes before serving.
Nutrition
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
*Originally published in November 2012. Updated October 2020.*
7 comments
YUM! Sounds great. I agree- we’re huge egg heads over here. I have about 4 doz in the fridge right now 🙂
We love eggs here too and I have been making your onion and pepper strata for 2 weeks straight now! I can’t wait to try this one out too!
That sounds yummy, and easy enough for a no-good cook like me to want to try it out.
Thanks for the wonderful share- will surely get back to you after having tried this one out. Am sharing this on my Facebook wall too!
🙂
I used this recipe and also added a can of drained corn. This time I used the fiesta style with red and green peppers to give it a bit of color.
[…] Chili Egg Puff […]
So delicious! This recipe never fails and is a fantastic dish to make and eat throughout the work week!
I’m so glad you’ve been loving it Martha!